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. 

quinoa cranberry almond grilled chicken salad

QUINOA-CRANBERRY grilled chicken salad //

Just about an hour ago I walked in the door after sixteen days of trekking around Morocco and Portugal.  I tried really hard to get this post ready to be published while I was gone, but packing just hours before my flight always seems to get in the way of those last-minute things I have to do.  I promise I will make it up to you with some amazing recipe inspirations I picked up while away.

I have a week of much contemplation ahead - a summer of experiences to ponder that already seem so long ago.  Landing in Morocco seems like way more than sixteen days ago, so I can't even believe the first trip to Germany, Italy, Switzerland, and France was this very same summer.  Of course, there's lots of "contemplating" (a.k.a. "working") to be done in preparation for a new school year to begin.  I'm feeling a little EEK, which is about normal before the excitement kicks in. 

So, let it be a testament to this recipe that I remember making and eating it very well.  It was something I threw together for Bree's bridal party to nosh on while we were doing hair and make-up.  Bree asked for something protein-rich, that would make her feel full, but not full.  While the quinoa (and almonds) add a bit of heft and textural fun, its by no means a quinoa (or grain-like) salad.  Its a chicken salad makeover with a mixture of garlicky and sweet flavors.  It works great as a summer dish, but certainly would work well as we start to transition to fall...too soon?