Cauliflower and Chickpea Quinoa with Tahini Drizzle

Roasting adds an earthy depth of flavor to the veggies, but you can save time by keeping them raw--just toss right into the quinoa.

Ingredients

• 2 1/2 cups chopped cauliflower florets
• 2/3 cup chopped onion
• 1 (15-ounce) can organic chickpeas, rinsed, drained, and patted dry
• 2 tablespoons olive oil, divided
• 1 1/2 cups cooked quinoa
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup pine nuts, toasted
• 2 tablespoons tahini
• 2 tablespoons water
• 2 tablespoons plain nonfat Greek yogurt
• 1 tablespoon fresh lemon juice
• 2 teaspoons lower-sodium soy sauce
• 1 garlic clove, minced
• • Step 1

    Preheat oven to 400°.
    Step 2

    Combine first 3 ingredients on a jelly-roll pan. Drizzle with 1 tablespoon oil; toss to coat. Bake at 400° for 20 minutes or until cauliflower is tender, stirring once. Place remaining 1 tablespoon oil, cauliflower mixture, quinoa, and next 4 ingredients (through nuts) in a large bowl; toss.
  • Step 3
    Combine tahini and remaining ingredients in a small bowl, stirring with a whisk. Drizzle tahini mixture over cauliflower mixture.