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1. Heat the oven to 220C. Cut the cauliflower into florets and dry the chickpeas well. Toss the cauliflower and chickpeas with olive oil, harissa paste, cumin, smoked paprika, kosher salt, and black pepper on a sheet pan. Roast for 30 to 35 minutes, stirring once, until the cauliflower is browned at the edges and the chickpeas are crisp.
1 piece cauliflower,
2 can chickpeas,
4 tbsp olive oil,
2 tbsp harissa paste,
1.5 tsp cumin,
1 tsp smoked paprika,
1.5 tsp kosher salt,
0.5 tsp black pepper
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2. Rinse the quinoa, then combine it with water in a saucepan. Bring to a boil, cover, reduce to low, and cook for 15 minutes. Remove from the heat, rest covered for 5 minutes, then fluff and let cool slightly.
1 cup quinoa,
2 cup water
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3. Finely chop the parsley and mint. Zest and juice 1 lemon. Fold the parsley, mint, and half of the lemon juice into the quinoa.
1 cup quinoa,
0.5 cup parsley,
0.2 cup mint,
1 piece lemon
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4. In a bowl, whisk the Greek yogurt with the garlic, the remaining lemon juice, and a pinch of kosher salt until smooth and spoonable.
1.5 tsp kosher salt,
1 piece lemon,
1 cup Greek yogurt,
1 clove garlic
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5. Thinly slice the red onion. Toss it with red wine vinegar, sugar, and a pinch of kosher salt, then let it sit for at least 15 minutes.
1.5 tsp kosher salt,
1 piece red onion,
0.2 cup red wine vinegar,
1 tsp sugar
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6. Dice the cucumber. Divide the herby quinoa among containers and top with the roasted cauliflower and chickpeas, cucumber, and pickled red onion. Pack the lemony yogurt separately or spoon it into one side of each bowl just before serving.
1 piece cauliflower,
2 can chickpeas,
1 cup quinoa,
1 cup Greek yogurt,
1 piece red onion,
2 piece cucumber
By james