Curried Coconut Quinoa and Greens with Roasted Cauliflower
Ingredients
- Roasted Cauliflower
- 1 head cauliflower cut into bite-sized florets
- 2 tbsp melted coconut oil or olive oil
- tsp ¼cayenne pepper
- Sea salt
- Curried coconut quinoa with greens
- 2 tsp melted coconut oil or olive oil
- 1 yellow onion chopped
- 1 tsp ground ginger
- 1 tsp ground turmeric
- tsp ½curry powder of choice optional
- tsp ½ground cardamom
- 1 can light coconut milk 14 ounces
- cup ½water
- 1 cup quinoa rinsed well in a fine mesh colander
- cup ⅓raisins optional
- 1 teaspoon sea salt
- 1 tbsp apple cider vinegar
- 6 oz spinach or chopped chard
- Optional garnishes: 2 green onions chopped, and a sprinkle of red pepper flakes
Instructions
- Roast the cauliflower: Preheat oven to 425 degrees. Toss the cauliflower florets with coconut oil, cayenne pepper and a light sprinkle of sea salt. Roast for 30 minutes on the middle rack, turning halfway, until cauliflower golden on the edges.
- Cook quinoa: In a large pot with a lid, warm the coconut oil over medium heat. Add the onion and cook, stirring often, about 5 minutes. Add the ginger, turmeric, curry powder and cardamom and stir, 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. Store 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.
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