Farmers' Market Bowls

Preheat oven to 450°F. Combine quinoa, 1¼ cups water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 15 minutes. (4-serving meal: use 2½ cups water)

Combine cauliflower, onion, 2 tsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until cauliflower is charred and crispy, 23 to 25 minutes. (4-serving meal: use 4 tsp olive oil)

Combine vinegar, sugar, poppy seeds, 2 tsp olive oil, and a pinch of salt and pepper in medium bowl and whisk to dissolve sugar. Stir in just half the jalapeño and clementine. (4-serving meal: use 4 tsp olive oil) (TIP: Add more jalapeño if you prefer more spice.)

Add garlic to roasted cauliflower and onion and toss to combine. Divide quinoa and arugula between bowls and drizzle farmers' market bowls with chile basil vinaigrette. Top with roasted cauliflower mixture, peanuts, and basil. Dig in!