Cauliflower is one of those vegetables that can be transformed into a hearty meal or kept light and refreshing with just a few added flavors. We added cauliflower to quinoa and chickpeas for a protein-packed salad, spiced up with some fresh jalapenos. If you don’t like the heat, leave them off for a salad just as delicious! Adapted from The First Mess' recipe.
- 1 ½ cups cooked chickpeas, rinsed and dried
- ½ cup cooked quinoa
- 1 head of cauliflower, core removed
- 3 limes (for juice and zest)
- 3-4 tablespoons olive oil
- smoked paprika
- coriander (ground)
- garlic powder
- salt & pepper
- ½ tablespoon maple syrup
- 3-4 radishes, thinly sliced
- 3 green onions, green & white parts sliced
- 1 avocado, peeled and cut into chunks
- Handful of cilantro, chopped
- 1 jalapeno, thinly sliced
Preheat your oven to 400 degrees. Spread the chickpeas on a baking sheet lined with parchment paper. Toss them with 1 tablespoon of olive oil, lime zest, paprika, cumin, coriander, garlic powder, salt and pepper – go as easy or as heavy on the spices as you’d like. Roast until lightly golden, about 10-15 minutes.
Cut the cauliflower head into large pieces and then pulse in a food processor until they become a rice-like consistency. Set aside.
Cook the quinoa according to package directions and set aside to cool.
Whisk together the remaining lime zest, 2 tablespoons of lime juice, maple syrup and salt & pepper. Slowly whisk in 2-3 tablespoons of olive oil until you’ve reached a consistency you like for your vinaigrette.
To a large bowl, add the cauliflower, quinoa, chickpeas, radishes, green onions, cilantro, avocado and jalapeno slices. Toss with the vinaigrette lightly, until combined.
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