Jen Causey
Hands-On Time
15 Mins
Total Time
35 Mins
Yield
Serves 4

Smart cooking is about knowing when to rely on shortcuts to mix up flavor and format. In the case of this simple vegetarian dinner, you’ll use a jarred mole sauce, which cuts the work down significantly. (Mole is a traditional Mexican sauce that can call for dozens of ingredients—not so great for quick weeknight meals.) You’ll use it here to create a rich dressing that pairs with roasted cauliflower, black beans, quinoa, and arugula. It’s healthy, delicious, and best of all, quick and easy—just the stuff great recipes are made of.

Headnote by Lindsay Maitland Hunt

How to Make It

Step 1

Preheat oven to 450°F. Toss cauliflower, cumin, 2 tablespoons oil, and 1 teaspoon salt on a baking sheet and spread into an even layer. Roast until cauliflower is tender and caramelized, 15 to 17 minutes, stirring halfway through.

Step 2

Meanwhile, combine 2 cups water, quinoa, and remaining ¼ teaspoon salt in a medium saucepan with a lid over high; bring to a boil. Stir and reduce heat to medium. Cover and cook until quinoa has absorbed most of the water, 12 to 14 minutes. Let stand for 5 minutes. Fluff with a fork and transfer to a large bowl; stir in beans.

Step 3

Make dressing: Whisk mole, vinegar, honey, and remaining ¼ cup oil in a small bowl. Transfer half to quinoa mixture; add arugula and toss gently.

Step 4

Serve cauliflower over quinoa, topped with cheese and pumpkin seeds. Drizzle with remaining dressing and serve with lime wedges, if using.

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