Name: Cauliflower, Quinoa & Chickpea Salad with Mushrooms
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: ¾ cup almonds; 3 medium heads cauliflower; 708 ml chicken or vegetable broth; 3 (398 ml) cans garbanzo beans (chickpeas); 1 ½ small bunches Italian (flat-leaf) parsley; 1 ½ cups quinoa; 0.341 kg white mushrooms; balsamic vinegar; black pepper; Dijon mustard; extra virgin olive oil; salt; thyme, dried

Cauliflower, Quinoa & Chickpea Salad with MushroomsCauliflower, Quinoa & Chickpea Salad with Mushrooms — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

¾ cup almonds

3 medium heads cauliflower

708 ml chicken or vegetable broth

3 (398 ml) cans garbanzo beans (chickpeas)

1 ½ small bunches Italian (flat-leaf) parsley

1 ½ cups quinoa

0.341 kg white mushrooms

balsamic vinegar

black pepper

Dijon mustard

extra virgin olive oil

salt

thyme, dried

Instructions

Preheat oven to 230°C (450°F).

In a small saucepan, combine quinoa and broth; 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.

Wash and dry cauliflower and mushrooms. Cut the cauliflower into bite-sized florets and transfer to a sheet pan. Quarter the mushrooms and add to pan.

Drizzle cauliflower and mushrooms with oil and season with thyme, salt, and pepper. Toss to coat.

Place in the oven and roast, stirring halfway through, until tender, about 20 minutes.

In a large bowl, prepare dressing by whisking together oil, vinegar, Dijon, salt, and pepper.

Drain and rinse chickpeas; place on paper towels and pat dry. Add to bowl with dressing and toss to coat.

Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves. Add to bowl.

Add almonds to bowl.

Uncover quinoa and fluff with a fork. Add quinoa, cauliflower, and mushrooms to bowl and toss.

To serve, place salad on a plate or in a bowl. Enjoy!

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