Tahini Cauliflower and Chickpea Quinoa

Yum! This vegan dish manages to hit all of the right notes. Even dedicated meat-eaters won't realize they're enjoying an animal-free meal since this entree is filling, delicious, and flavorful with a mix of textures and colors that leads to a delightful meal.

I served it along with some roasted delicata squash (an easy and delectably sweet favorite of mine) but this could easily stand alone or go with many other sides. Or, mix together a big batch and take it to work for lunch all week. The added bonus of a vegan meal? It keeps extremely well (and this one works at room temperature just fine) making it an easy to-go lunch.

Time: 40 min

Tahini Cauliflower and Chickpea Quinoa
Ingredients:
1.25 c red quinoa
1 cauliflower head, cut into florets
1 c sweet onion, chopped
2 c chick peas (I used dried to avoid excess salt)
2 tbs olive oil
1/4 tsp black pepper
1/4 c pine nuts
2 tbsp tahini
2 tbsp fat free plain Greek yogurt
1 tbsp lemon juice
2 tsp low-sodium soy sauce
1 garlic clove, minced

Cook the quinoa, following the directions on the box (skip any butter or salt). Set it aside to cool slightly.

Get your oven pre-heating to 400. Place the cauliflower, onion, and chick peas in a large bowl. Add 1 tbsp of the olive oil and the black pepper. Toss to coat evenly. Spread in a single layer on two cookie sheets and roast for 20 minutes. Rotate the pans halfway through so they cook evenly.

When the veggies are done put them in a large bowl. Add the quinoa and pine nuts.

Combine the tahini, 2 tbsp water, the Greek yogurt, lemon juice, soy sauce, and garlic in a bowl. Whisk well to combine. Drizzle the sauce over the cauliflower mixture and toss well to coat evenly. Enjoy!