Curried Coconut Quinoa and Greens with Roasted Cauliflower
Ingredients:
Roasted Cauliflower
- 2 lb Cauliflower 1 head, cut into bite-sized florets
- 2 tbsp Olive Oil or melted coconut oil
- 0.25 tsp Cayenne Pepper Flakes
- 1 tsp Sea Salt
Curried Coconut Quinoa with Greens
- 1 c Quinoa rinsed well in a fine mesh colander
- 1 c Onions 1 onion, yellow, chopped
- 14 oz Full Fat Canned Coconut Milk
- 0.33 c Raisins
- 4 c Baby Spinach
- 1 tbsp Apple Cider Vinegar
- 2 tsp Olive Oil or melted coconut oil
- 1 tsp Ground Ginger
- 1 tsp Turmeric ground
- 0.50 tsp Curry Powder optional
- 0.50 tsp Ground Cardamom
- 1 tsp Sea Salt
- 0.50 c Water
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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