Roasted Cauliflower, Chickpea and Qunioa

March 31, 2014

A quick and easy vegetarian meal that is easily adaptable

1 head of cauliflower, cut into florets
1 (15 oz) can chickpeas, rinsed, drained, and patted dry
1 cup dry sprouted quinoa
1 small bunch flat leaf parsley, diced
1/4 tsp crushed red pepper flakes
Salt and pepper to taste
2 tbsp olive oil

For the Lemon-Dijon Dressing:
1 1/2 TBS fresh lemon juice (about half of a juicy lemon)
2 tsp dijon style mustard
1/8 cup extra virgin olive oil
1/8 water
1/8 tsp fine sea salt

1. Preheat the oven to 425 degrees. 2. In a large bowl toss the chickpeas and cauliflower with the oil. Sprinkle with salt, pepper and crushed red pepper flakes. Evenly spread on a prepared baking sheet...
See the full directions on my site

Nutritions

Calories
676

Sodium
132mg
5% DV

Fat
20g
30% DV

Protein
25g
51% DV

Carbs
97g
33% DV

Fiber
20g
82% DV