2tbspjalapenochopped (adjust based on how spicy you like your food)
2cupscauliflowercut into one inch florets
1/2tspred chili powderor less
1 1/2tspcumin powderseparated
1/2cupgarbanzo beanscanned or pre-cooked
1/2cuppeasfrozen or fresh
10cashewsroasted and split into half lengthwise (optional)
Rinse the quinoa a few times in cold water. Bring 2 cups water to a boil. Add quinoa. Cover and cook for 15 minutes on medium heat. Turn off heat and let quinoa sit for another 15 to 20 minutes. Do not lift the lid.
While the quinoa is cooking, heat a 12 inch skillet with 1 tbsp oil.
Toss in the onion, jalapeno and a pinch salt. Stir often and let cook until the onions soften and start to turn brown. About 10 minutes.
Add in the cauliflower, turmeric, chili powder, cumin powder, salt and half cup water. Stir. Cover and cook until the cauliflower softens. About 10 to 15 minutes.
Add in the garbanzo beans and peas. Stir.
Mix in the cooked quinoa.
In a small bowl, mix together 1 tbsp of olive oil, lemon juice, and 1/2 tsp of cumin powder (I also added salt because I eat too much of that stuff!). Whisk it together well with a fork. Pour over the quinoa.
Add the cashew halves and cilantro. Mix well and serve.