Ingredients

• Ingredients Scale 1x2x3x 1 can (15oz) chickpeas (garbanzo beans), drained and rinsed 1 large head cauliflower, cut into florets 1 tablespoon olive oil pinch of mineral salt 1 cup quinoa (I used tri-color) 1 3/4 cups water or vegetable broth 1/4 cup fresh Italian parsley, chopped fresh cracked pepper, to serve lemon wedges, to serve Mustard Dressing 1 tablespoon Dijon mustard 1 tablespoon whole grain mustard juice from 1 lemon or 1 tablespoon apple cider vinegar 1 – 2 tablespoons olive oil

Preparation

• Instructions Preheat oven to 400 degrees. Roast: Prepare cauliflower and chickpeas, toss together in a large roasting pan with 2 tablespoons of olive oil and dash or two of salt. Roast for 35 – 40 minutes, stirring every 15 minutes or so. Quinoa: In a medium pot, add quinoa, 1 3/4 cups water and a pinch of salt. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Remove cover and let set 10 minutes, fluff with a fork. Dressing: In a small bowl, prepare your mustard dressing and set aside. You may like to double this recipe and have some to drizzle over top your plated serving. Assemble: Once roasting is done, let cool a few minutes. While still warm, place cauliflower and chickpeas in a medium size bowl, add dressing and toss. Add in parsley last or top your portion when before serving. Tastes great warm or at room temperature. Serve cauliflower and chickpea mix over a nice bed of quinoa along with lemon wedges. Serves 3 with leftover quinoa.