Foodie Fridays: Roasted Cauliflower and Chickpeas with Spinach Quinoa

I was in the mood for a healthy dinner recipe, and found one for Roasted Cauliflower with Chickpeas and Pomegranate that appealed to me.  The original recipe was recommended as a side dish, but I turned it into a main dish by serving it over quinoa cooked with spinach and garlic - my version is loosely based on this Weight Watchers recipe.  Since I had red quinoa that is what I used, but regular or white quinoa would be fine.  I did not have pomegranate seeds, but I have been obsessed with Thai Style Sweet Chile Sauce lately, so I used it as a topping instead - it was delicious!

Although it is way too hot to cook right now, I will still roast vegetable mixtures during the cooler morning hours, to be heated up in the microwave later in the day for dinner (luckily here in Santa Fe the mornings are always comfortably cool).  I hope you all have a great Independence Day weekend - have you figured out how you will celebrate yet?

Roasted Cauliflower and Chickpeas with Spinach Quinoa

1 medium head cauliflower, cut into florets
1 can (15 oz.) chickpeas, rinsed and drained
1 medium onion, cut into chunks 
1/2 tsp. garlic powder
1 1/2 tsp. ground cumin
1 tsp. smoked paprika
1 tsp. chili powder
1 tsp. salt
4 T. olive oil
1 T. garlic-infused oil (or more olive oil)
1 T. fresh lemon juice
1 container (5 oz.) fresh baby greens (I used a spinach and baby kale mix)
1 clove garlic, minced
1 C. quinoa, well rinsed
2 C. water
chopped fresh herbs for garnish (optional)

Combine the cauliflower florets, chickpeas, onion chunks, garlic powder, cumin, paprika, chili powder, and 1/2 tsp. salt in a 12x16-inch baking pan.  Drizzle with 2 T. olive oil, garlic oil (or more olive oil) and fresh lemon juice.  Stir until the cauliflower and chickpeas are well coated.  Bake at 400 degrees for 45 minute or until the cauliflower and chickpeas are slightly crisp.

While the cauliflower mixture bakes, heat the remaining olive oil in a large saucepan over medium heat.  Add the baby greens and sauté until wilted, about 5 minutes.  Add the garlic and remaining 1/2 tsp. salt and cook one minute longer.  Stir in the well-rinsed quinoa and the water.  Cover and bring to a boil.  Reduce the heat and simmer at least 15 minutes, until the quinoa is soft (my quinoa took 30 minutes to cook).

Divide the spinach quinoa among four bowls.  Top with the roasted cauliflower and chickpeas and sprinkle each serving with chopped fresh herbs if desired.  Serves 4.