Curried Quinoa with Greens & Cauliflower

Ingredients

• Cauliflower

  Raw

  1 head medium or 588g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Salt

  Table

  1 dash or 0.4g

• Onions

  Raw

  1 medium or 110g

• Ginger root

  Raw

  1 tsp or 2g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Curry powder

  Spices

  ½ tsp or 1g

• Cardamom

  Spices

  ½ tsp, ground or 1g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ¾ cup or 396g

• Water

  Plain, clean water

  ½ cup or 118g

• Quinoa

  Uncooked

  1 cup or 170g

• Raisins

  Seedless

  ⅓ cup (not packed) or 48g

• Salt

  Table

  1 tsp or 6g

• Vinegar

  Cider

  1 tbsp or 15g

• Spinach

  Raw

  4 cup or 120g

Directions

1. Roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Chop cauliflower into florets and toss with half of the oil oil, cayenne pepper and a light sprinkle of salt. Roast for 25 to 30 minutes on the middle rack, turning halfway, until the cauliflower is tender and golden on the edges.
2. In the meantime, cook the quinoa: In a large pot with a lid, warm the remaining oil over medium heat. Chop and add 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.
3. Fluff the quinoa with a fork. Stir in the salt, vinegar and greens. Divide the quinoa into bowls and top with roasted cauliflower. Enjoy!

Similar Foods

• Quick Coconut Curry Lentils with Greens
• Winter Harvest Salad with Tahini Dressing
• Anjeeri Gobhi Cauliflower cooked in figs and yogurt gravy.
• Beef Kofta Curry with Fluffy Rice, Beans, and Peas