Name: Tabbouleh-Style Quinoa Bowl with Chili Roasted Chicken & Cauliflower
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 (283 g) bags cauliflower florets; 1.36 kg chicken thighs, boneless skinless; 1 ½ English cucumbers; 135 ml French vinaigrette; 1 small pkg fresh mint; 1 ½ cups quinoa; 6 tomatoes; black pepper; chili powder; extra virgin olive oil; salt

Tabbouleh-Style Quinoa Bowl with Chili Roasted Chicken & CauliflowerTabbouleh-Style Quinoa Bowl with Chili Roasted Chicken & Cauliflower — a 45-minute lunch recipe with 11 ingredients, serving 6.Ingredients

3 (283 g) bags cauliflower florets

1.36 kg chicken thighs, boneless skinless

1 ½ English cucumbers

135 ml French vinaigrette

1 small pkg fresh mint

1 ½ cups quinoa

6 tomatoes

black pepper

chili powder

extra virgin olive oil

salt

Instructions

Preheat oven to 230°C (450°F).

In a medium saucepan, combine quinoa, water, and salt; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, pat chicken dry with paper towels and cut into bite-sized pieces. Divide chicken and cauliflower between two large baking sheet pans. Drizzle with oil and season with spices; toss to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until cauliflower is tender and chicken is cooked through, 18-20 minutes. Remove from oven.

While the chicken and cauliflower are cooking, wash and dry the fresh produce.

Using a clean cutting board, pick mint leaves off the stems; discard stems and mince the leaves. Place in a large bowl.

Trim and small dice cucumbers. Add to the bowl with the mint.

Small dice tomatoes. Add to the bowl along with the vinaigrette, salt, and pepper; set aside.

Transfer the cooked quinoa to another large baking sheet. Spread out in an even layer and let cool for 5 minutes.

Add cooled quinoa to the bowl with the veggies and stir to combine the salad.

To serve, divide quinoa salad, chicken, and cauliflower between plates or bowls. Enjoy!

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