Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 450°F.

• STEP 2

  In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

  • 1 cup quinoa
  • 16 fl oz (2 cups) chicken or vegetable broth

• STEP 3

  Meanwhile, place oil and spices in a medium bowl. Stir to combine the spice oil.

  • 2 tbsp extra virgin olive oil
  • 4 tsp curry powder
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 4

  Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

  • 1 medium head cauliflower
  • 1 small pkg fresh mint
  • 1 English cucumber
  • 1 (5 oz) pkg baby arugula

• STEP 5

  Separate cauliflower into bite-sized florets and cut stems into smaller pieces. Add to the bowl with the spice oil and stir to coat. Transfer to a baking sheet pan and spread out in an even layer.

• STEP 6

  Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until cauliflower is fork-tender, 15-20 minutes. Remove from oven.

• STEP 7

  While the cauliflower is roasting, pick mint leaves off the stems; discard stems and mince the leaves. Place half of the mint in a small bowl. (Reserve remaining mint for serving.)

• STEP 8

  Add yogurt, tahini, water, vinegar, additional garlic powder, and salt to the bowl with the mint. Whisk to combine the sauce and set aside.

  • ⅔ cup plain Greek yogurt
  • ¼ cup tahini
  • 3 tbsp water
  • 2 tbsp apple cider vinegar
  • ½ tsp garlic powder
  • ½ tsp salt

• STEP 9

  Trim and quarter cucumber lengthwise, then cut crosswise into bite-sized pieces.

• STEP 10

  Roughly chop pistachios.

  • 1 cup pistachios, unsalted

• STEP 11

  To serve, divide quinoa, cauliflower, arugula, and cucumber between bowls. Drizzle with sauce, then top with pistachios and reserved mint. Enjoy!