I created this recipe for dinner tonight, and I think it came out really well! This is the type of meal that makes Bryan look skeptical when I describe it, but he always ends up liking it much more than he thinks he will. The ingredients and preparation are simple, but the flavors and textures work together perfectly. It’s very nutritious and also happens to be vegan!
Quinoa and Roasted Vegetables with Lemon Cumin Dressing
1 head cauliflower
5 carrots
2 large shallots
1 15-oz can chickpeas
1 cup quinoa
1 lemon
olive oil
salt & pepper
smoked paprika
ground cumin
scallions for garnish (optional)
Preheat oven to 400F.
Cut cauliflower into florets and blanch for 3 minutes in salted boiling water, then quickly rinse in cold water or place in an ice bath to stop cooking. (This step is not strictly necessary, but I think it improves the texture of the cauliflower.)
Peel the carrots and cut on the diagonal into long oval slices. Slice the shallots. Toss the carrots, shallots, and cauliflower with olive oil and spread them onto a foil-covered cookie sheet or baking pan in a single layer. Season with salt, pepper, and smoked paprika, and roast for 15-20 minutes, stirring occasionally.
Meanwhile, cook quinoa according to package instructions (I used a mixture of regular and red quinoa). Drain and rinse the chickpeas.
To make dressing, zest the lemon and then juice it. Mix the juice with the zest, 2 tbsp. olive oil, salt, pepper, and 1/2-1 tsp. cumin.
Combine the quinoa, chickpeas, and roasted vegetables. Toss with the dressing. Garnish with snipped scallions.
