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Cauliflower, Quinoa & Chickpea Salad with Mushrooms.

  • ½ cup
  • 2 medium heads
  • 472 ml
    chicken or vegetable broth
  • 2 (398 ml) cans
    garbanzo beans (chickpeas)
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 1 cup
  • 0.227 kg
    white mushrooms
    balsamic vinegar
    black pepper
    Dijon mustard
    extra virgin olive oil
  • 1
    Preheat oven to 230°C (450°F).
  • 2
    In a small saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
    1 cup quinoa
    472 ml (2 cups) chicken or vegetable broth
  • 3
    Wash and dry cauliflower and mushrooms. Cut the cauliflower into bite-sized florets and transfer to a sheet pan. Quarter the mushrooms and add to pan.
    2 medium heads cauliflower
    0.227 kg white mushrooms
  • 4
    Drizzle cauliflower and mushrooms with oil and season with thyme, salt, and pepper. Toss to coat.
    2 tbsp extra virgin olive oil
    1 tsp thyme
    ½ tsp salt
    ¼ tsp black pepper
  • 5
    Place in the oven and roast, stirring halfway through, until tender, about 20 minutes.
  • 6
    In a large bowl, prepare dressing by whisking together oil, vinegar, Dijon, salt, and pepper.
    6 tbsp extra virgin olive oil
    2 tbsp balsamic vinegar
    ½ tsp Dijon mustard
    ¼ tsp salt
    ¼ tsp black pepper
  • 7
    Drain and rinse chickpeas; place on paper towels and pat dry. Add to bowl with dressing and toss to coat.
    2 (398 ml) cans garbanzo beans (chickpeas)
  • 8
    Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves. Add to bowl.
    1 small bunch Italian (flat-leaf) parsley
  • 9
    Add almonds to bowl.
    ½ cup almonds
  • 10
    Uncover quinoa and fluff with a fork. Add quinoa, cauliflower, and mushrooms to bowl and toss.
  • 11
    To serve, place salad on a plate or in a bowl. Enjoy!