Moroccan-Spiced Roasted Cauliflower and Carrot Salad with Chickpeas and Quinoa (Candace Little)

1-2 cookie sheets of veggies (1 head cauliflower (about 1 lb, trimmed to 1 inch florets; 8 oz carrots (about 1 medium small bunch) peeled and cut into ¼ inch think slices

3 tablespoons olive oil

½ teaspoon salt

½ cup quinoa

1 14.5 oz can garbanzo beans, rinsed and drained

3 green onions, thinly sliced

½ cup chopped fresh Italian parsley

¼ cup chopped fresh cilantro

1/3 cup chopped pitted brine-cured green olives
1/3 cup currants or chopped raisins (increase as desired)

1/2 cup chopped toasted almonds (increase as desired)

additional Italian parsley springs

Lemon wedges

Preheat over to 450 degrees. Brush cookie sheets with olive oil or line the pans with parchment paper. In medium bowl, toss the veggies in olive oil. Spread the veggies on cookie sheets and sprinkle with ¼ teaspoon of salt.  Roast the vegetables in the oven until browned in places and tender, stirring once, about 15 minutes.

Meanwhile, bring 1 cup water and the remaining ¼ teaspoon salt to a simmer in a heavy small saucepan.  Add quinoa, simmer for 15 minutes covered, let stand 5 minutes.  Fluff the quinoa with a fork.  Transfer the couscous to a large bowl; mix in the cauliflower, carrots, garbanzo beans, green onions, chopped parsley, cilantro, olives and currants.  Whisk the Moroccan-Spiced Dressing to blend; add to the salad and mix well.  Season the salad to taste with salt and pepper.  Salad can be prepared 1 day ahead.  Cover and refrigerate.

When ready to serve sprinkle almonds over the salad and garnish with parsley springs. Serve with lemon wedges.

Moroccan-Spiced Dressing

1 teaspoon cumin

1 teaspoon coriander

½ teaspoon turmeric

¼ teaspoon ground cinnamon

3 tablespoons olive oil

3 tablespoons freshly squeezed lemon juice (1/2 lemon)

2 garlic cloves, pressed

¼ teaspoon kosher salt

Whisk together.