Nutritious, Delicious, Refreshing, and Fulfilling
A Lebanese-Inspired Vegetarian Dish
It is more than a salad, and definitely not a side-dish. It is a fulfilling meal, an energy-booster that is full of nutrients and health benefits.
This delicious meal brings together in one dish:
- the green freshness of parsley, arugula and mint,
- the punch of fresh spring onions
- the satisfying nuttiness of chickpeas and softly roasted cauliflowers
- the crunchy fluffiness of quinoa,
- the kick sweetness of roasted red pepper
- the subtle fruity pungency of extra-virgin olive oil.
- the seasoning of cumin, cinnamon, black pepper, and salt
- the creamy Tahini dressing with its boosting fragrance of garlic and lemon.
It sounds amazing, isn’t it? It is even more amazing at consumption!
A QUICK INSIGHT ON THE RECIPE
The Cauliflowers and Red Peppers are cut, seasoned and oiled, and then roasted in the oven for about 30 minutes. Meanwhile, we boil the quinoa, and prepare the fresh vegetables and the Tahini dressing (please refer to my recipe here)
We soften further the Tahini Dressing with two tablespoons of extra-virgin olive oil and stir in the quinoa, the spoon of Bee Pollen, then the Aragula. Only then we bring together all the ingredients with the dressing, and toss and mix, gently and nicely.
Let’s take a quick look at the health values this meal brings with some of its ingredients:
BEE POLLEN is optional for this dish. However, consider that the Bee Pollen is an Anti-Cancer Ingredient that is also Anti-inflammatory, Anti-Stress, Antimicrobial, Antioxidant, Antiviral; an Energy Booster that is High in Protein and Vitamins, and Lowers Cholesterol… (read more)
FRESH PARSLEY HEALTH BENEFITS are many: Nutrient-dense, Rich in Vitamines, a Metabolism Booster that also lowers the Cholesterol, the Parsley is Anti-inflammatory, Anti-Cancer, Anti-spasmodic, Antioxidant, Diuretic, Stomach-Soothing, and promotes Gut health, Hair Health, Heart Health, Kidney Health, and Weight-Loss. (read more)
Disclaimer: The information contained in these topics is not intended nor implied to be a substitute for professional medical advice or to be used for medical diagnosis or treatment. Talk with your doctor or healthcare provider about any questions you may have regarding a medical condition.
Roasted Cauliflower Arugula Salad with Tahini
- 1 cup Quinoa cooked; follow the instructions on the box, and set aside.
To Roast (Group 1)
- 900 gr Cauliflower (about 1 head) cut in bites
- 1 Red Pepper cut in squares
- 1/4 tsp Ground Cumin
- 1 dash Cinnamon
- 2 tbsps Olive OIl
- 1 dash Salt
- 1 dash Black Pepper
For The Dressing (Group 2)
- 1/4 cup Tahini Dressing Please refer to my recipe
- 2 tbsps Olive Oil Extra-Virgin
- 1 tsp Bee Pollen (optional) You may go up to, and not more than, 2 tbsps
The Vegetables and Beans (group 3)
- 4 cups Baby Arugula
- 1 cup Chickpeas in can; washed well under running water
- 1/2 cup Fresh Parsley chopped roughly
- 2 tbsps Fresh Mint chopped roughly
- 4 stalks Spring Onions chopped finely
Roasting the Veggies
Preheat your oven to 220C or 425F
Cover a baking tray with a baking sheet or an aluminium foil.
Place the cauliflower and red pepper in a salad bowl, and season with the salt and spices of Group 1. Mix, drizzle with oil, and toss well for all the veggies to take on the spices and oil.
Spread them well on the baking tray in one layer, and place in the oven to roast for about 15 minutes, toss them to turn them down, and allow them to roast for another 20 minutes or until the edges turn golden. Set aside to cool
P.S. While waiting for the roasting, prepare the Tahini Dressing and the remaining veggies
Prepare the Tahini dressing as per my recipe (link above in the article).
Stir in 2 tbsps of extra-virgin olive oil. Add the Bee Pollen (if you opted for it), and the Quinoa, and mix very well.
Place the Arugula in a large salad bowl. Pour the Dressing on, and mix nicely.
Add the cauliflowers and red pepper, and toss several times. Follow it with the remaining vegetables (Group 3), and mix gently and well.
Serve at once, and enjoy!