Roasted Cauliflower Chickpea + Quinoa Salad with Jalapeno Lime Dressing

This recipe is a nice light lunch or dinner that would pair nicely with a big salad, a bowl of soup, or some warm bread.

Recipe from My Darling Lemon Thyme.

-1 medium cauliflower, cut into small florets
-the finely grated zest of 1 lemon
-fine sea salt and freshly ground black pepper
-extra virgin olive oil
-1 can of chickpeas, rinsed
-1 teaspoon fennel seeds 
-2 cups cooked quinoa
-1/4 cup toasted almonds, roughly chopped
-a handful spinach

jalapeno lime dressing
-1-2 pickled jalapenos, finely chopped
-the juice of 2 medium limes
-2-3 tablespoons extra virgin olive oil
-2 tablespoons finely chopped chives
-fine sea salt and freshly ground black pepper

Lay the cauliflower, chickpeas, and fennel seeds in a single layer on a large baking try. Top withthe lemon zest, salt, pepper and a drizzle of olive oil. Bake at 450 for 15-20 minutes.

Combine all the ingredients for the dressing in a large bowl, season well with salt and pepper and mix well. In a large bowl combine, cooked cauliflower, chickpeas, cooked quinoa, herbs and almonds, drizzle over dressing mix well and serve.

This recipe was really nice, all of the ingredients paired well together and the pickled jalapenos added the right amount of heat. I think I enjoy working with the pickled jalapenos a little more than the fresh, pickling seems to take the edge off while still leaving behind the right amount of spiciness. This made four good sized servings, but it's pretty light, so pair it with something else.


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