Ingredients

The following ingredients have 18 Servings
  • 1 cups uncooked quinoa
  • 2 cups water
  • 2 cups cauliflower florets
  • 1 cup brussels sprouts (halved)
  • 1 cup green beans (stemmed & halved)
  • 1 tablespoon olive oil
  • 1 15 oz cans organic chickpeas, rinsed
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • Salt & pepper to taste
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • Juice of one lemons
  • Large pinch of salt & pepper

Instruction

  • Preheat oven to 425ºF.
  • Toss vegetables with the olive oil and sprinkle with salt and pepper. Place on a baking sheet and roast until tender, 25 - 30 mins.
  • While veggies are roasting, cook quinoa. Add quinoa and water into a sauce pan. Bring to a boil, cover and reduce to simmer for 15 minutes. Once cooked, remove from heat and let sit, covered for 5 minutes.
  • After cooling, transfer quinoa to a baking sheet and refrigerate until cool, about 20 mins.
  • While quinoa is cooling and veggies are roasting, prepare the vinaigrette. Toast coriander, cumin and fennel seeds in a dry skillet over medium heat until fragrant, about 2 - 3 minutes. Let cool then chop or grind in a spice grinder.
  • Whisk spices with remaining ingredients and set vinaigrette aside.
  • When veggies are done roasting and quinoa has cooled, transfer them all to a large serving bowl. Add chickpeas, sunflower seeds, and pumpkin seeds and toss to combine. Drizzle with vinaigrette and toss until coated. Taste and adjust seasonings as desired.
  • Serve chilled or slightly reheated. And of course, please enjoy!