Roasted Cauliflower & Curried Quinoa
Simple and delicious, this Roasted Cauliflower & Curried Quinoa has Indian-inspired flavors and is ready in 35 minutes. A quick vegan weeknight dinner!
Ingredients
FOR THE CAULIFLOWER
- 1 head cauliflower cut in florets, about 4 cups
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
FOR THE CURRIED QUINOA
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 cup quinoa rinsed
- 1 15-ounce can coconut milk
- 2 tablespoons low sodium soy sauce
- 1 teaspoon yellow curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon pepper
- salt to taste
- microgreens, green onion for serving
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add all of the cauliflower ingredients to the baking sheet and toss to coat evenly. Place in the oven for 20 minutes, toss, and place back in the oven for 5-10 minutes - or until the cauliflower is as crispy as you want it.
- Meanwhile, heat the oil in a skillet over medium heat. Add the onion and garlic and cook down for 2 minutes. Add the quinoa and allow to toast for 1 minute. Pour in the coconut milk, soy sauce, curry powder, turmeric and pepper. Stir to combine, bring to a boil, cover and lower the heat. Simmer for 15 minutes, toss and simmer for another 5-10 minutes - or until the quinoa is tender.
- To serve, add quinoa to each bowl and top with cauliflower, microgreens and green onion.
Video
Nutrition
Calories: 495kcal | Carbohydrates: 41g | Protein: 12g | Fat: 34g