Tahini Cauliflower Quinoa Bowl

• Cauliflower(1)
• Quinoa(240 g)
• Canned Chickpeas(2)
• Cucumber(1)
• Red Onion(1)
• Flat Leaf Parsley(15 g)
• Tahini(6 tbsp)
• Lemon(2)
• Garlic(1 clove)
• Olive oil(5 tbsp)
• Cumin(2 tsp)
• Paprika(2 tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Heat the oven to 220°C. Rinse {Quinoa}. Drain and rinse {Canned Chickpeas}. Cut the {Cauliflower} into bite-size florets, thinly slice half the {Red Onion}, dice the {Cucumber}, and roughly chop the {Fresh parsley}.

   ~15 min

2. 2

   Toss the {Cauliflower} and {Canned Chickpeas} with {Olive oil}, {Cumin}, {Paprika}, {Salt}, and {Black pepper}. Spread out on a tray and roast until the cauliflower is tender and golden at the edges, 22 minutes.

   ~22 min

3. 3

   Meanwhile, add the {Quinoa} to a saucepan with 480ml water and a pinch of salt. Bring to a boil, cover, and simmer for 15 minutes until tender. Let it stand off the heat for 5 minutes, then fluff.

   ~20 min

4. 4

   Whisk the {Tahini} with the juice of both {Lemon}, the grated {Garlic}, the remaining {Olive oil}, the remaining {Salt}, and the remaining {Black pepper}. Add 3 to 5 tbsp water a little at a time until you have a smooth, pourable dressing.

   ~3 min

5. 5

   Divide the quinoa between bowls and toss with the roasted {Cauliflower} and {Canned Chickpeas}, sliced {Red Onion}, diced {Cucumber}, and most of the {Fresh parsley}. Spoon over the tahini dressing and finish with the remaining parsley.

   ~1 min