serves 4 // total time 40 minutes Quinoa, a complete protein, is the base of this hearty sweet and spicy dinner bowl.
1 head cauliflower, cut into bite-sized florets
2 tablespoons melted coconut oil or olive oil
¼ teaspoon cayenne pepper (optional)
Curried coconut quinoa with greens
2 teaspoons olive oil
1 medium yellow onion, chopped
1 teaspoon ground ginger
1 teaspoon ground turmeric
½ teaspoon curry powder of choice (optional)
1 can (14 ounces) light coconut milk
½ cup water
1 cup quinoa, rinsed well in a fine mesh colander
⅓ cup raisins
1 teaspoon sea salt
1 tablespoon apple cider vinegar
4 cups baby spinach or 1 bunch kale, leaves torn from stems
Optional garnishes: 2 green onions, chopped, and a sprinkle of red pepper flakes
Roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss the cauliflower florets with olive 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 olive 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.