Ingredients
Scale
- 3/4 cup dry quinoa (or white rice)
- 1/2 head cauliflower, chopped into florets
- 1 can (14 oz) chickpeas, drained and rinsed
- 1/2 medium red onion, cut into thick strips
- Fresh herbs: mint leaves and cilantro leaves
- 3 tbsp olive oil
- 2 tsp cumin seeds
- 1 finely minced garlic clove
- 1/2 tsp kosher salt, plus more as needed
- 1/2 tsp cayenne pepper
- 1/2 tsp cinnamon
- 1/4 tsp turmeric
- 1/4 tsp black pepper
- 3 tbsp lemon juice
- 1 tsp honey
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse quinoa under cold water; combine with water and a pinch of salt in a large pot. Bring to boil, then simmer covered for 10-12 minutes until water is absorbed. Let sit for another 10 minutes.
- On baking trays lined with parchment paper, spread cauliflower florets, chickpeas, and red onion. Drizzle with olive oil and salt; roast for 25-30 minutes until charred.
- In a mixing bowl, combine roasted veggies with cooked quinoa and minced herbs.
- For the tadka dressing: Heat olive oil in the same pot used for quinoa. Add cumin seeds and spices; cook for one minute until fragrant. Stir in lemon juice and honey.
- Pour dressing over the salad mixture; toss well before serving warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 300
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg