Are you ready to elevate your salad game with a burst of flavors and textures? Dive into the vibrant world of our Roasted Cauliflower Chickpea Quinoa Salad with Jalapeno Lime Dressing! This Middle Eastern-inspired dish not only tantalizes your taste buds but also packs a nutritional punch, making it a perfect choice for a wholesome meal. With just a handful of ingredients and a mere 40 minutes of your time, you can create a stunning salad that will impress your family and friends. Keep reading to discover the secrets behind this delicious recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 1 can chickpeas, rinsed and drained
- 1 cup quinoa, rinsed
- 1 jalapeno, seeded and chopped
- 1/4 cup lime juice
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help to achieve a nice roast on the cauliflower and chickpeas.
- While the oven is heating, prepare the quinoa. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring it to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let the quinoa simmer for about 15 minutes, or until all the water is absorbed. Once cooked, remove from heat and let it sit covered for another 5 minutes before fluffing it with a fork.
- While the quinoa is cooking, prepare the cauliflower and chickpeas. In a large bowl, combine the cauliflower florets and the rinsed chickpeas. Drizzle with olive oil, and season with salt and pepper. Toss everything together until the cauliflower and chickpeas are well-coated.
- Spread the cauliflower and chickpea mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the cauliflower is tender and golden brown, stirring halfway through for even roasting.
- While the vegetables are roasting, prepare the jalapeno lime dressing. In a small bowl, whisk together the chopped jalapeno, lime juice, and remaining olive oil. Season with salt and pepper to taste. Adjust the heat by adding more or less jalapeno according to your preference.
- Once the quinoa and roasted vegetables are ready, combine them in a large serving bowl. Drizzle the jalapeno lime dressing over the salad and toss gently to combine all the ingredients.
- Serve the roasted cauliflower chickpea quinoa salad warm or at room temperature. Enjoy your delicious Middle Eastern-inspired dish!
Tips
- Perfect Roasting: For the best texture, ensure your cauliflower florets are cut into even sizes. This ensures they roast uniformly, giving you that perfect golden-brown finish.
- Quinoa Rinsing: Don't skip rinsing the quinoa! This step removes the natural coating called saponin, which can impart a bitter taste. A quick rinse under cold water will enhance the flavor of your salad.
- Adjusting Heat: If you're sensitive to spice, start with a small amount of jalapeno in the dressing and taste as you go. You can always add more for that extra kick!
- Make Ahead: This salad is great for meal prep! You can roast the cauliflower and chickpeas in advance and store them in the fridge. Just combine with the quinoa and dressing when you're ready to serve.
- Serving Suggestions: For added flavor and texture, consider topping your salad with toasted nuts or seeds, such as almonds or sunflower seeds, or even crumbled feta cheese for a creamy contrast.
Nutrition Facts
Calories: 307kcal
Carbohydrates: 34g
Protein: 10g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
