Sultry singer with sleepy eyes, Serge Gainsbourg. The musician. The song goes well with the dish - de'lish!
Lemon scented roasted cauliflower and chickpeas with quinoa:
This is a favorite in my house. I love lemon, it gives so much flavor to this simple dish. Use organic ingredients, if possible.
Preheat the oven to 425 degrees
Line a baking sheet with aluminum (it's just easier to clean up)
Half a head of cauliflower chopped
1 can of chickpeas rinsed well
5 whole cloves of garlic peeled
Toss these 3 ingredients with olive oil, Kosher salt and freshly ground pepper
Half a lemon squeezed on top then quartered and added to the pan. Roast for 20 minutes, tossing a couple times until the cauliflower and chickpeas are brown in spots. Remove from the oven and snip 5 sprigs of chives over the veggies and squeeze the other half of the lemon over the pan to taste.
The quinoa recipe is adapted from a recipe by Ellie Krieger for Food Network Magazine ('cuz it's so good)
1 cup quinoa, rinsed well
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1/3 cup chopped fresh parsley
1/4 cup raisins (I prefer golden raisins for this)
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper
Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use vegetable broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.
Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic and raisins to the skillet and cook over medium heat, stirring, until golden, about 2 minutes.
Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.
To serve:
A couple spoons of quinoa topped with the roasted cauliflower and chickpeas. Enjoy!
