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Arugula and Curry Roasted Cauliflower Salad with Quinoa and Chickpeas

Arugula and Curry Roasted Cauliflower Salad with Quinoa and Chickpeas

Makes 4 servings


1 cup quinoa, rinsed and drained

Sea salt

1 large head cauliflower, cut into small florets

2 tablespoons curry powder

3 tablespoons olive oil

5-ounce bag baby arugula

1/3 cup raisins

1 14-oz can chickpeas, drained and rinsed

½ cup slivered almonds, toasted


6 tablespoons olive oil

6 tablespoons lemon juice

2 cloves garlic, minced

½ teaspoon sea salt

Pinch red pepper flakes

1. Preheat oven to 425F.

2. In a medium-sized pot, combine the quinoa, 1 ¾ cup water, and ¼ teaspoon salt. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes. Remove from heat and steam covered an additional 5 minutes. Remove cover and fluff with a fork. Set aside to cool.

3. In a large bowl, combine cauliflower florets, curry powder, olive oil, and ¼ teaspoon sea salt. Using your hands, combine so that all the cauliflower is evenly coated. Spread cauliflower on a parchment-lined baking sheet and roast for 25 minutes.

4. Add all dressing ingredients in a small bowl and whisk to combine.

5. In a large bowl, toss together cooled quinoa, roasted cauliflower, dressing, chickpeas, and raisins. Taste and adjust seasoning if desired. Toss with arugula and toasted slivered almonds when ready to eat.

6.Note: This dish makes a great mason jar meal. Simply place ¼ of the quinoa, cauliflower, chickpea mixture at the base of the jar. Top with a few handfuls arugula and the slivered almonds. Mix up jar when ready to eat.

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