How To Make Curried Coconut Quinoa and Greens with Roasted Cauliflower
Healthy quinoa is cooked with cauliflower in a broth of coconut milk seasoned with rich Indian spices in this nutritious and filling coconut quinoa recipe.
Preheat oven to 425 degrees F. 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.
In a large pot with a lid, warm the coconut oil over medium heat. Add the onion and cook for about 5 minutes until it is turning translucent, stirring often.
Add the ginger, turmeric, curry powder and cardamom and stir for about 30 seconds until fragrant. 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 the heat and let it rest, covered, 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. Garnish with green onions and red pepper flakes if desired.
- Calories: 401.78kcal
- Fat: 19.19g
- Saturated Fat: 13.62g
- Trans Fat: 0.00g
- Monounsaturated Fat: 1.30g
- Polyunsaturated Fat: 1.66g
- Carbohydrates: 49.35g
- Fiber: 7.15g
- Sugar: 12.88g
- Protein: 9.62g
- Sodium: 852.59mg
- Calcium: 78.43mg
- Potassium: 828.93mg
- Iron: 3.50mg
- Vitamin A: 10.71µg
- Vitamin C: 68.26mg
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