Tabbouleh-Style Quinoa Bowl with Chili Roasted Chicken & Cauliflower

Directions

1. Preheat the oven to 450°F.
2. Rinse the quinoa, then in a small saucepan combine it with water and a pinch of salt; bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
3. Pat the chicken dry and cut into bite-sized pieces. On a baking sheet, toss the chicken with the cauliflower, a drizzle of oil, and the listed spices; spread in an even layer.
4. Roast in the oven until the cauliflower is tender and the chicken is cooked through, about 15–18 minutes, stirring halfway through.
5. While the chicken and cauliflower cook, rinse and dry the fresh produce.
6. Carefully pluck the mint leaves from the stems, mince them, and place in a medium bowl.
7. Trim and dice the cucumber and add to the mint bowl.
8. Dice the tomatoes and add them to the bowl along with the vinaigrette, salt, and pepper; set the mixture aside.
9. Spread the cooked quinoa on a separate sheet to cool for about 5 minutes.
10. Add the cooled quinoa to the vegetable bowl and toss to combine into a salad.
11. To serve, divide the quinoa salad, chicken, and cauliflower among bowls and enjoy.