Cauliflower And Chickpea Quinoa With Tahini Drizzle

• 2 1/2 cups chopped cauliflower florets
• 2/3 cup chopped onion
• 1 (15-ounce) can organic chickpeas, rinsed, drained, and patted dry
• 2 tablespoons olive oil, divided
• 1 1/2 cups cooked quinoa
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup pine nuts, toasted
• 2 tablespoons tahini
• 2 tablespoons water
• 2 tablespoons plain nonfat Greek yogurt
• 1 tablespoon fresh lemon juice
• 2 teaspoons lower-sodium soy sauce
• 1 garlic clove, minced

1. Preheat oven to 400u0b0.
2. Combine first 3 ingredients on a jelly-roll pan. Drizzle with 1 tablespoon oil; toss to coat. Bake at 400u0b0 for 20 minutes or until cauliflower is tender, stirring once. Place remaining 1 tablespoon oil, cauliflower mixture, quinoa, and next 4 ingredients (through nuts) in a large bowl; toss.
3. Combine tahini and remaining ingredients in a small bowl, stirring with a whisk. Drizzle tahini mixture over cauliflower mixture.

cauliflower florets, onion, chickpeas, olive oil, quinoa, parsley, kosher salt, freshly ground black pepper, pine nuts, tahini, water, yogurt, lemon juice, lower, garlic

Taken from www.myrecipes.com/recipe/cauliflower-chickpea-quinoa-tahini (may not work)