Curried Coconut Quinoa and Greens with Roasted Cauliflower Recipe | Yummly
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Curried Coconut Quinoa and Greens with Roasted Cauliflower

VANIAWONG
18Ingredients
40Minutes
550Calories
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Description

Ingredients

US|METRIC
4 SERVINGS
  • 1 head cauliflower (cut into bite-sized florets)
  • 2 tablespoons coconut oil (melted, or olive oil)
  • 1/4 teaspoon cayenne pepper
  • sea salt
  • 2 teaspoons coconut oil (melted, or olive oil)
  • 1 yellow onion (medium, chopped)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon curry powder (choice, optional)
  • 1/2 teaspoon ground cardamom
  • 14 ounces light coconut milk
  • 1/2 cup water
  • 1 cup quinoa (rinsed well in a fine mesh colander)
  • 1/3 cup raisins
  • 1 teaspoon sea salt
  • 1 tablespoon apple cider vinegar
  • 4 cups baby arugula (or chopped chard, spinach, maybe even kale*)
  • 2 green onions (chopped, and a sprinkle of red pepper flakes, optional)
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    Directions

    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.
    2. Cook the quinoa: In a large pot with a lid, warm the coconut 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.
    3. 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.
    4. For added protein, mix in some cooked chickpeas or pre-steamed lentils. For what it's worth, though, I find this dish to be very filling as is.

    NutritionView More

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    550Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories550Calories from Fat320
    % DAILY VALUE
    Total Fat36g55%
    Saturated Fat29g145%
    Trans Fat
    Cholesterol
    Sodium860mg36%
    Potassium1190mg34%
    Protein12g24%
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate53g18%
    Dietary Fiber10g40%
    Sugars13g26%
    Vitamin A10%
    Vitamin C130%
    Calcium15%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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