Some weekends I just want to try something crazy, and like I’ve mentioned previously, vegan or meatless meals always answer that call. I was feeling up for spicy, so I ended up with a Roasted Cauliflower and Chickpea Quinoa Salad (with Jalapeno-Lime Dressing). The title alone is a mouthful.
To start I roasted two trays in the oven, one with cauliflower cut into bite-size pieces and one with a can worth of chickpeas. Don’t do what I did and not realize that chickpeas are generally labeled as garbanzo beans at the grocery store.
Each tray was drizzled with olive oil and a variety of spices before going into the oven. During this time I got my quinoa cooking and my dressing mixed, both of which are simple processes.
Once everything was done cooking, all I had to do was mix it together. I kid you not, it was that easy!
Flavor 2/4 – this was good but aside from the sauce, a little on the bland side.
Ease 3/4 – several steps involved, but all easy ones.
Guiltless 3/4 – not a fan of canned foods
Leftovers 3/4 – this was not bad to reheat. Quinoa is good for leftovers most of the time.