Shawarma chicken with turmeric quinoa

Instructions

1. 01

   Heat the oven to 425°F with a rack in the upper third. Coat a large rimmed sheet pan with 1 tablespoon olive oil.

2. 02

   Combine 2 teaspoons shawarma seasoning, 1/3 cup tahini, 2 tablespoons lemon juice into a smooth sauce. Pat 1 1/2 pounds boneless skinless chicken thighs dry, then season with half of 1 teaspoon kosher salt and black pepper. Toss 1 small head cauliflower, cut into florets and 1 red onion, cut into wedges with the remaining 1 tablespoon olive oil, the remaining salt, and pepper on the pan. Add the seasoned main ingredient without crowding.

3. 03

   Roast, turning the vegetables once, until the chicken reaches 165°F and the cauliflower is browned. Spoon a little sauce over the main ingredient after it leaves the oven; rest meat or fish for 3 minutes when applicable.

4. 04

   Cook 1 1/2 cups quinoa according to package directions. Keep warm, fluffing or separating it before serving. Divide the base among four plates, add the roasted main and vegetables, and spoon over the remaining sauce. Finish Shawarma chicken with turmeric quinoa with 1/2 cup fresh parsley leaves.