Cauliflower Chickpea and Quinoa Bowl

Roasted cauliflower and chickpeas paired with spinach and quinoa, drizzled with a lemon/maple dressing.

Quinoa:
1 ¼ cups dry quinoa
2 ½ cups water

Vegetables:
Cauliflower, separated into medium size florets (about 2 cups)
1 onion, chopped
1 large clove garlic, chopped
4 big handfuls baby spinach
1 tablespoons olive oil

Chickpeas:
1 can no-salt-added chickpeas (14.5-ounce), drained, rinsed and dried with a paper towel
1 teaspoon olive oil
½ teaspoon salt
½ teaspoon garlic powder
Black pepper

Dressing:
6 tablespoons apple cider vinegar
4 tablespoons lemon juice
3 tablespoons extra virgin olive oil
4 tablespoons pure maple syrup
2 teaspoon Dijon mustard
¼ teaspoon salt
Black pepper

View the full recipe at The Lovin’ Forkful →