Curried Coconut Quinoa and Greens with Roasted Cauliflower - 20 Dishes

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Curried Coconut Quinoa and Greens with Roasted Cauliflower

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Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Dinner, Lunch, Side Dish
Servings: 4 people
Calories: 587kcal

Ingredients:

Roasted Cauliflower

Curried Coconut Quinoa with Greens

Instructions:

  • 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, rinsed quinoa and raisins. 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 (if you intend to eat this dish as leftovers, I recommend storing leafy greens separate from the quinoa, as the greens don’t reheat well).
  • Divide the quinoa into bowls and top with roasted cauliflower. Garnish with green onions and red pepper flakes if you’d like.

Nutrition

Calories: 587kcal | Carbohydrates: 59g | Protein: 14g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 0mg | Sodium: 1278mg | Potassium: 1516mg | Fiber: 12g | Sugar: 9g | Vitamin A: 2860IU | Vitamin C: 124.2mg | Calcium: 128mg | Iron: 6.1mg
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