How to make
Cut the cauliflower into florets. Cut the onion into crescents. Add the strained chickpeas.
Add the spices - smoked paprika, cumin, garlic and onion powder, salt and olive oil. Mix well and pour onto baking paper.
Roast in a 390°F (200°C) oven until the cauliflower softens and acquires a golden color.
During this time, the quinoa is washed and poured with 1 cup of water to boil. When this is done, it is left on the stove with the lid off until it absorbs the water.
Peel the avocado and cut it into cubes. Finely chop the parsley and garlic.
For the dressing, mix the tahini and hummus. Squeeze the juice from the lemon. Add the honey and salt. Mix well until homogenous and mix with parsley and garlic.
To finish the quinoa salad, finally pour the prepared quinoa, roasted vegetables with chickpeas, avocado into a deep bowl and pour the dressing.
Eat a delicious and healthy cauliflower and quinoa salad with tahini dressing.
