One bowl of goodness, loaded with filling, nutritious and tasty ingredients. That's what this Quinoa Bowl with Roasted Cauliflower and Tahini Dressing is all about!
Place quinoa in a fine-mesh strainer and rinse thoroughly with cool water for at least 2 minutes. Drain. Rinsing quinoa before cooking will remove its natural bitter or soapy taste.
Transfer to a large saucepan, cover with 2 cups of water, cover with a lid and bring to a boil. Reduce heat and cook for 15 minutes on the lowest setting or until all water has evaporated. Turn off the heat and let stand covered for 5 minutes. Fluff with a fork and set aside.
Line a baking sheet with foil. In a large bowl, add cauliflower with olive oil, smoked paprika, a good pinch of sea salt, and freshly ground pepper. Toss until cauliflower is well coated.
Place on the baking sheet in a single layer. Roast for 30-35 minutes or until browned and crisp (it's ready when the cauliflower bites look almost - almost! - burnt on the edges).
Quinoa Bowl with Roasted Cauliflower and Tahini Dressing https://www.notenoughcinnamon.com/quinoa-bowl-roasted-cauliflower-tahini-dressing/