Sunday, August 25, 2013

Roasted Cauliflower Quinoa and Spiced Chickpeas


I recently read a piece on Food Republic's site called "10 Things You Didn't Know About Quinoa."  Well, most of the list I already knew because I've recently done lots of research on the plant.  Particularly #10: "Rinse and Repeat," which briefly and nonchalantly reports about the natural saponins coating unrinsed Quinoa which protects it from predators.  Strange how they fail to mention that the saponins also cause quinoa allergies in human beings, unless, of course, you rinse them off first.  Just some water will do.

RINSE OFF THE SAPONINS, PEOPLE!  

I'm going to completely spare you the details, but I have sadly developed the quinoa allergy after eating an unwashed batch over a year ago.  I made this recipe (and it was delicious) because I thought perhaps I had gotten over my aversion since I ate the Cranberry Quinoa Chicken Salad and was just fine.  It must just be that small amounts are OK.

Sadly, this will probably be my last quinoa post ever.  All I can tell you is that I'm glad my last quinoa dish was a good one.  I mean, I ate so much of this recipe that - let's put it this way - I really understood the extent of my allergy.  No need to fear, just rinse your quinoa and you'll be just fine. 


Ingredients (makes about 4 large servings):
  • 1 head of cauliflower, broken into florets
  • 1 can (15 oz.) chickpeas, drained, rinsed, and dried well
  • 1/2 cup of quinoa, cooked
  • 1/4 cup chopped parsley
  • 3 tbsp. olive oil
  • 1 tbsp. garam masala
  • 1 tbsp. black pepper
  • 1 tbsp. curry powder
  • 1 tsp. ground ginger
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1 tbsp. lemon juice

Preheat the oven to 400 degrees.
While you prep the cauliflower and chickpeas, bring 1 cup of water and the (rinsed) quinoa to a boil.  Reduce to a simmer and cover for 15 minutes, or until the quinoa absorbs all the water.  Set aside to cool slightly.
Toss the florets, chickpeas, and spices together in a large bowl.  Spread out evenly on a baking pan and roast in the oven for about 30 minutes, tossing halfway through.
When the roasting is complete, toss the cauliflower and chickpeas in lemon juice.
Combine the roasted goods, quinoa, and parsley together in a large bowl.  Add any additional salt, pepper, or lemon juice to taste.

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