Ingredients:
- 1 cup tri color quinoa
- 1/2 cup Chickpeas – drained & rinsed
- Cauliflower – cut into florets
- 1/8 cup Roasted red pepper strips
- 1/4 bunch fresh curly parsley – chopped
- Lemon – juiced
- 1 Tbsp Olive oil
- 1 tsp Dried thyme
- 1 tsp Garlic powder
- Salt
Directions:
For quinoa:
•Bring 2 cups water and 1 cup cooked quinoa to a bowl.
•Reduce heat to Med-low and once the water has reduced to a simmer, cover and cook for 15 min.
•Fluff with a fork & set aside.
For cauliflower:
•Pre-heat oven to 425
•Add cauliflower florets to a bowl and drizzle with olive oil, garlic powder, dried thyme & a large pinch of salt.
•Roast on a lined baking sheet for 15 minutes.
•Remove from oven and set aside.
Assembly:
•In a bowl add 1 cup cooked quinoa, 1/2 cup chickpeas, 1/2 cup roasted cauliflower, roasted red pepper strips & parsley. Stir to combine.
•Season with lemon juice, and a sprinkle of salt and garlic powder to taste.
