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1/4 cup olive oil
1/4 cup white wine vinegar
2 tablespoons honey
1/2 teaspoon dijon
2 teaspoons grated ginger using the fine part of the box grater
2/3 cup uncooked quinoa (makes about 2 cups cooked)
1 head cauliflower chopped into bite-sized pieces (8-10 cups)
1 tablespoons olive oil
salt and pepper
1/2 cup cashews
15 oz chickpeas (drained and rinsed)
Cook pearl barley according to package directions. Set aside to cool.
Pre-heat oven to 425°F.
Toss the cauliflower with the olive oil in a large bowl and sprinkle with salt and pepper.
Spread cauliflower on a large baking sheet.
Roast cauliflower, turning occasionally, for 20-30 minutes, until soft and golden in places.
Shake together all vinaigrette ingredients.
Toss all salad ingredients together, divide into 4 sealable lunch containers, and store refrigerated until you’re ready to eat.
Store in the fridge for up to 4 days.
Serve cold or warm up if you’d prefer.
Serving: 1bowl | Calories: 442kcal | Carbohydrates: 77g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Sodium: 438mg | Fiber: 21g | Sugar: 18g