Quinoa Salad with Cauliflower Carrots and Pepitas
Ingredients
- 1 Head cauliflower (about 3 pounds), chopped into florets
- 1 Pound carrots, sliced about 3/4 inch thick
- 1 Parsnips, sliced about 3/4 inch thick
- 1 1/2 Tablespoon ground cumin
- 3 Tablespoons extra-virgin olive oil
- 1/2 Cup pepitas (shelled pumpkin seeds)
- 1 Cup red quinoa, rinsed and picked through
- 1 Lemon, for zest and juice
- 1 15-ounce can chickpeas, drained and rinsed
- Salt and pepper
Instructions
Quinoa Salad with Cauliflower, Carrots, and Pepitas serves 6 original recipe by The Daily Meal.
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