Roasted Cauliflower, Bella Mushrooms with Quinoa & Chickpeas

 

 

Serving Size : 5 bowls

Calories per serving : 335 calories

Fat : 10.4 grams

Carbs : 49.5 grams

Protein : 15 grams

Fiber : 8.6 grams

 

Ingredients :

• 1 can garbanzo beans , drained well
• 1 container Baby Bella Mushrooms ( 12 ounces )
• 1 Cup Trader Joe’s Red Quinoa
• 2 cup water
• 2.5 table spoon Extra Virgin Olive Oil
• 2.5 Table spoon Balsamic Vinegar
• 4 tsp Dried Tarragon
• 2 Table spoon chopped flat leaf parsley
• 1 stalk Scallion , fine chopped
• 1 tsp Yellow Mustard
• 1 tsp Himalayan salt
• 1 tsp black pepper

Directions :

1. Pre-Heat oven to 450 F
2. In a saucepan , combine 1 cup quinoa and 2 cups  water, bring it to boil. Reduce heat to a simmer, cover and cook for 15 minutes. Remove from heat and let stand, covered. Let it cool.
3. Wash and dry Cauliflower and Baby Bella Mushrooms. Cut cauliflower to bite sized florets and quarter mushrooms. In a sheet pan, use  parchment paper and lightly oil the paper , transfer cauliflowers and mushrooms.
4. Drizzle 1/2  table spoon olive oil and  season 2 tsp Dried Tarragon , salt and pepper. Toss to coat.
5. Place in the oven and roast until tender about 20 minutes.
6. In a large bowl , prepare dressing by whisking together 2 table spoon olive oil, 1 tsp Mustard, 2.5 tablespoon Balsamic vinegar, 2 table spoon chopped parsley , 1 stalk chopped scallion , 2 tsp dried Tarragon, salt & pepper.
7. Drain 1 can  chickpeas and pat dry with paper towels. Add to bowl and toss to coat.
8. Add cooled quinoa, cauliflower and mushrooms and toss.
9. Place salad in a bowl & ENJOY!