2Food > Curried Coconut Quinoa and Greens with Roasted Cauliflower

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Curried Coconut Quinoa and Greens with Roasted Cauliflower

Prep Time: 10 min.
Cook Time: 30 min.
Total Time: 40 min.
Servings: 4

What you need

1 head cauliflower, cut into bite-sized florets
¼ teaspoon cayenne pepper
4 cups baby arugula or chopped chard, spinach, maybe even kale*
1 tablespoon cider vinegar
Optional garnishes: 2 green onions, chopped, and a sprinkle of red pepper flakes
½ teaspoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 can (14 ounces) light coconut milk
2 teaspoons melted coconut oil or olive oil
1 cup quinoa, rinsed well in a fine mesh colander
1 teaspoon sea salt
½ cup water
1 medium yellow onion, chopped

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How to do it

1. 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.

2. Add the onion and cook until it is turning translucent, stirring often, about 5 minutes.

3. Add the ginger, turmeric, curry powder and cardamom and stir until fragrant, about 30 seconds.

4. 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.

5. Garnish with green onions and red pepper flakes if you'd like.

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Nutrition

Calories
317.87cal ( 15.89% of daily need)
Fat
11.81g ( 18.17% of daily need)
Saturated Fat
7.34g ( 45.84% of daily need)
Carbohydrates
43.03g ( 14.34% of daily need)
Sugar
4.51g ( 5.01% of daily need)
Cholesterol
0mg ( 0% of daily need)
Sodium
790.24mg ( 34.36% of daily need)
Protein
9.95g ( 19.89% of daily need)
Vitamin K
334.99µg ( 319.03% of daily need)
Vitamin C
83.53mg ( 101.25% of daily need)
Manganese
1.55mg ( 77.63% of daily need)
Vitamin A
2320.24IU ( 46.4% of daily need)
Folate
174.64µg ( 43.66% of daily need)
Magnesium
141.71mg ( 35.43% of daily need)
Fiber
7.33g ( 29.32% of daily need)
Phosphorus
287.52mg ( 28.75% of daily need)
Vitamin B6
0.56mg ( 27.98% of daily need)
Potassium
889.66mg ( 25.42% of daily need)
Iron
3.72mg ( 20.64% of daily need)
Copper
0.4mg ( 19.98% of daily need)
Vitamin B1
0.26mg ( 17.14% of daily need)
Vitamin B2
0.27mg ( 15.86% of daily need)
Vitamin E
2.21mg ( 14.74% of daily need)
Vitamin B5
1.39mg ( 13.9% of daily need)
Zinc
1.97mg ( 13.15% of daily need)
Calcium
84.81mg ( 8.48% of daily need)
Vitamin B3
1.67mg ( 8.35% of daily need)
Selenium
5.29µg ( 7.56% of daily need)

Breakdown

Proteins
12.5%
Fat
33.4%
Carbs
54.1%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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