This recipe is adapted from one found in the cookbook "Love Real Food" by Kathryne Taylor. It is full of delightful vegetarian recipes. This recipe is remarkably tasty, but it is a bit laborious because there are several steps. Fortunately it makes a lot of food, and the leftovers are even more delicious than the initial serving.
Ingredients
Roasted veggies:
1 large head cauliflower, cut into bite-sized florets
1 large red bell pepper, cut into 1-inch squares
2 tablespoons olive oil
1/4 teaspoon ground cumin
pinch of ground cinnamon
salt and pepper
1 cup of quinoa, rinsed
Dressing:
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons tahini
2 cloves garlic, minced or chopped or pressed
1/2 teaspoon salt
pepper to taste
Mix-ins:
1 can of chickpeas, drained and rinsed
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1/2 cup crumbled feta cheese
1/3 cup chopped green onions (2-3)
Instructions:
1) Roast the cauliflower and peppers together with the olive oil and seasonings found in the "Roasted veggies" section; roasting veggies has been previously instructed on this blog. Set aside to cool.
2) Cook the quinoa according to directions on the package or here. Rinse the quinoa well before cooking, otherwise it can have a soapy flavor. Boil the quinoa in 2 cups of water for 15-20 minutes, until the quinoa is translucent. Set aside to cool.
3) Prepare the dressing: In a small bowl, combine the "Dressing" ingredients and whisk until blended. If you would prefer a creamier consistency, whisk in an additional tablespoon of tahini.
4) Once the quinoa and veggies are done, mix them together, and pour the dressing over the mixture. Stir, then taste and add additional salt and pepper if desired. Finally, gently toss in the "Mix-ins".
5) Serve immediately, or chill before serving.
Ingredients
Roasted veggies:
1 large head cauliflower, cut into bite-sized florets
1 large red bell pepper, cut into 1-inch squares
2 tablespoons olive oil
1/4 teaspoon ground cumin
pinch of ground cinnamon
salt and pepper
1 cup of quinoa, rinsed
Dressing:
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons tahini
2 cloves garlic, minced or chopped or pressed
1/2 teaspoon salt
pepper to taste
Mix-ins:
1 can of chickpeas, drained and rinsed
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1/2 cup crumbled feta cheese
1/3 cup chopped green onions (2-3)
Instructions:
1) Roast the cauliflower and peppers together with the olive oil and seasonings found in the "Roasted veggies" section; roasting veggies has been previously instructed on this blog. Set aside to cool.
2) Cook the quinoa according to directions on the package or here. Rinse the quinoa well before cooking, otherwise it can have a soapy flavor. Boil the quinoa in 2 cups of water for 15-20 minutes, until the quinoa is translucent. Set aside to cool.
3) Prepare the dressing: In a small bowl, combine the "Dressing" ingredients and whisk until blended. If you would prefer a creamier consistency, whisk in an additional tablespoon of tahini.
4) Once the quinoa and veggies are done, mix them together, and pour the dressing over the mixture. Stir, then taste and add additional salt and pepper if desired. Finally, gently toss in the "Mix-ins".
5) Serve immediately, or chill before serving.
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