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Cook the quinoa according to package instructions using vegetable broth or stock in place of water to add more flavor. Cool for 20 minutes and fluff up with a fork.
Preheat the oven to 180°C/ Gas Mark 4. Line a large baking tray with parchment paper. Add the red onion and bell pepper and toss with 1 tablespoon of olive oil, cumin, cinnamon, turmeric, salt, and pepper. Roast for 30 minutes, until tender and charring at the edges, tossing halfway through.
Trim the top off the garlic bulb to expose the raw garlic and peel away any flaky skin. Rub with 1 tablespoon of olive oil and wrap with tinfoil. Roast for 30 minutes, or until the garlic is soft inside. The garlic will keep in the fridge for 1 week.
To make the dressing: In a small bowl, stir together all the ingredients, and season with salt and pepper. Squeeze three of the roasted garlic cloves from the bulb and mash with a fork. Stir into the dressing.
Add the quinoa and vegetables to a large mixing bowl with the chickpeas, carrot, almonds, pomegranate, dates, parsley, and mint. Pour over the dressing and toss well.
Serve right away or keep leftovers in a sealed container in the fridge for 2 to 3 days.
Serving Suggestions And Variations:
Use any grain for this salad; see my How to Build a Nourish Bowl recipe in the book for ideas.
You can use other beans and legumes instead of chickpeas, such as cooked lentils, cannellini beans, or butter beans.