Mizuna Salad with Quinoa and Cauliflower

Ingredients:

4 cups mizuna
2 tablespoons dried cranberries
3/4 cup red and white quinoa
1 small head cauliflower, cut into florets
1 cup chickpeas
2 teaspoons grapeseed oil
1/2 teaspoon cumin
salt and black pepper, to taste
1 shallot, minced
juice of 1 lemon
1 teaspoon agave or honey
1/4 teaspoon cumin
2 tablespoons olive oil

Cook the quinoa and bring to room temperature.

Toss the cauliflower and chickpeas with the cumin, salt, and pepper. Bake at 400 until tender and lightly browned.

Combine shallot, lemon juice, honey, cumin, olive oil, salt and pepper. Set aside.

Arrange mizuna on a plate and scatter the cranberries over. Top with the quinoa, then the chickpeas and cauliflower. Drizzle with the dressing.