Tuesday, June 30, 2015
Curried Quinoa with Cauliflower
1 head cauliflower, cut into bite-sized florets
2 tablespoons melted coconut oil
¼ teaspoon cayenne pepper
2 teaspoons melted coconut oil
1 medium yellow onion, chopped
1 teaspoon ground ginger
1 teaspoon ground turmeric
½ teaspoon curry powder
½ teaspoon ground cardamom
1 can (14 ounces) light coconut milk
½ cup water
1 cup (uncooked) quinoa, rinsed
1 teaspoon sea salt
1 tablespoon apple cider vinegar
4 cups baby spinach (or baby arugula, chopped chard, or maybe kale)
Roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss the cauliflower florets with coconut oil, cayenne pepper and a light sprinkle of sea salt. Roast for 25 to 30 minutes on the middle rack, turning halfway, until the cauliflower is tender and golden on the edges.
Cook the quinoa: In a large pot with a lid, warm the coconut oil over medium heat. Add the onion and cook until it is turning translucent, stirring often, about 5 minutes. Add the ginger, turmeric, curry powder, and cardamom and stir until fragrant, about 30 seconds. Pour in the coconut milk, water, and quinoa. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, then remove the pot from heat and let it rest for 5 minutes.
Fluff the quinoa with a fork. Stir in the salt, vinegar and greens. Divide the quinoa into bowls and top with roasted cauliflower.
Optional: serve over greens or top with green onions and red pepper flakes
makes 4 servings
390 calories | 18g fat | 50g carbs | 12g protein