Oven Roasted Cumin Cauliflower & Chick Pea Quinoa

* Can you tell I am on a crazy quinoa kick? I can’t get enough of it! Did you know that quinoa is really high in protein, fiber, phosphorus, and balanced amino acids. Also it is one of the most ancient grains on the planet, of course it is also Gluten free and even if you don’t have gluten sensitivity, the grain itself is really easy on the digestive system. It is the perfect grain, and I keep replacing pasta, and rice with it in lots of my favorite dishes.

This dish in particular was SO easy and looks a little bland, BUT it was a super hit at my house, and the flavors were bright and punchy, with a really nice roasted smokey balance.

Warm your oven to about 425°

Bring to a boil 2 cups of water with 1 tbsp lemon juice, and 2 minced gloves of garlic and 1 tsp ground cumin, and 1 tsp of braggs (or soy sauce) Add 1 cup of quinoa and cook over medium for 15 min. Remove from heat, cover and set aside.

Chop 1/2 a head of cauliflower into tiny florets and mix them with about 2 cups of chick peas (cooked, soaked or canned and drained) cut up about 3 small carrots, and put everything in a heavy iron baking dish. Give everything a really good glug of canola oil, and a heavy pinch of cumin (whole seeds), lemon zest, S+P and freshly ground ginger (not too much, maybe 1/2 tsp) You want to brown everything so it might take 20 minutes or so, just keep an eye of the cauliflower, you want it dark and toasted. toss everything with the quinoa and hit it with a final squeeze of lemon juice and some fresh parsley.

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