This simple bowl combines complex sweet and savory flavors with the nutty flavor of Toasted Quinoa. This recipe comes from our friends at I Heart Keenwah.

Ingredients:
1 head cauliflower, cut into florets 1 tsp ground turmeric
Chopped parsley
Olive oil, as needed

Red pepper sauce:
1 red pepper, cut into strips
1 head of garlic, peeled
1 cup Toasted Quinoa, plus water as directed 1 tsp ground cumin

Dressing:
1/3 cup tahini
1 Tbs miso paste
1 tsp maple syrup juice of 1/2 a lemon

Combine cauliflower and turmeric and roast at 400° for 35 minutes. On a separate pan, also roast the red pepper and garlic for 25 minutes. Drizzle a bit of olive oil on each to prevent sticking. Cook Toasted Quinoa as directed on the package. In a small bowl, stir together dressing ingredients. In a food processor, blend the roasted red pepper and garlic with a pinch of salt, a drizzle of olive oil and cumin. In a large bowl, combine cooked Toasted Quinoa with dressing and chopped parsley. Top with roasted cauliflower and red pepper sauce.

I Heart Keenwah’s Toasted Quinoa is now available on amazon.com, in Whole Foods Market stores throughout the Midwest, select Safeway stores and coming to Kroger in 2017!