Roasted Cauliflower and Chickpea Quinoa and Arugula Salad with Almonds, Pomegranate and Feta in a Lemony Tahini Dressing

• Vegetarian
• Gluten free

• Produce

  • 4 cups Baby arugula
  • 1 small head Cauliflower
  • 1 (15 ounce can Chickpeas
  • 1/4 cup Herbs, fresh
  • 1/4 cup Pomegranate

• Condiments

  • 1/2 2 tablespoons lemon juice
  • 1/4 cup Tahini

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 1/4 cup Almond slivers, lightly toasted
  • 1 tsp Cumin, ground

• Dairy

  • 1/4 cup Feta

• Liquids

  • 1 Water
  • 1 cup Water

Found on closetcooking.com

Description

Ingredients

• 1/4 cup tahini
• 2 tablespoons lemon juice (~1/2 a lemon)
• salt to taste
• water
• 1 small head cauliflower, cut into bite sized florets
• 1 tablespoon oil
• 1 teaspoon ground cumin
• salt and pepper to taste
• 1/2 cup quinoa
• 1 cup water
• 1 (15 ounce) can chickpeas, drained and rinsed (or 1 1/2 cups cooked beans, from 1/2 cup dry)
• 4 cups baby arugula
• 1/4 cup feta, crumbled (optional)
• 1/4 cup almond slivers, lightly toasted
• 1/4 cup pomegranate
• 1/4 cup fresh herbs (one of or a mixture of parsley, mint, cilantro)

Directions

• Mix the tahini, lemon juice and salt along with enough water to get a dressing like consistency.
• Toss the cauliflower in the mixture of the oil, cumin salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until it starts to caramelize, about 20-30 minutes, mixing half way through.
• Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.
• Mix everything, toss with the tahini dressing and enjoy!

Nutrition