Directions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Toss the
Chickpeas (1 can)
and
Cauliflower (1)
together in a large roasting pan with
Olive Oil (1 Tbsp)
and dash or two of
Mineral Salt (to taste)
. Roast for 45 minutes, stirring every 15 minutes or so.
Step 3
In a medium pot, add
Quinoa (1 cup)
,
Water (1 1/2 cups)
and pinch of
Mineral Salt (to taste)
. Bring to a boil, cover, reduce heat and simmer for 15 minutes.
Step 4
Remove cover and let set for 10 minutes and fluff with a fork.
Step 5
In a small bowl, combine the
Dijon Mustard (1 Tbsp)
,
Whole Grain Mustard (1 Tbsp)
,
Lemon Juice (1 Tbsp)
and
Olive Oil (1 Tbsp)
. Set your mustard dressing aside.
Step 6
Once roasting is done, let cool a few minutes. While still warm, place cauliflower and chickpeas in a medium-size bowl, add dressing and toss.
Step 7
Serve cauliflower and chickpea mix over a nice bowl of quinoa, and garnish with a sprinkle of
Italian Flat-Leaf Parsley (1/4 cup)
. Tastes great warm or at room temperature.
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