Overview
Curried Coconut Quinoa and Greens with Roasted Cauliflower http://cookieandkate.com/2014/curried-coconut-quinoa-greens-roasted-cauliflower/Adapted Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 4 Quinoa cooked in coconut milk with spicy Indian flavors, mixed with greens and topped with roasted cauliflower. A simple, vegan and gluten-free meal. **** Roasted Cauliflower 1 head cauliflower, cut into bite-sized florets 3 tablespoons melted coconut oil or olive oil 1/2 teaspoon cayenne pepper Sea salt **** Curried Coconut Quinoa with Greens 2 teaspoons melted coconut oil or olive oil 1 medium yellow onion, chopped 1 teaspoon curry powder of choice (optional) 1/4 teaspoon ground cardamom 1 tablespoon fresh ground ginger (or 1 teaspoon ground) 1 tablespoon fresh ground turmeric (or 1 teaspoon ground) 2 cloves garlic, minced 1 can (14 ounces) coconut milk 1/4 cup water 1 teaspoon sea salt 1 cup quinoa, rinsed well in a fine mesh colander (under cold water for 2 minutes) 1 tablespoon apple cider vinegar (or less) 1/3 cup raisins (optional) 4 cups baby arugula or chopped chard, spinach, or kale* 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 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. 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. If using fresh spices, Add the ground spices and stir until fragrant (about 30 seconds), then add freshly grated spices and garlic, and again stir 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, then cover. Cook for 15 minutes, then remove the pot from heat and let it rest for 5 minutes. Try to get out as much liquid...doesn't take as well 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. NOTES *Greens: I'm pretty sure chopped spinach or chard would work great in this recipe. If you'd like to try kale, remove the ribs first. To soften the chopped kale, you might want to sauté it in a little coconut oil or massage it first, like you would for a raw kale salad. For added protein, mix in some cooked chickpeas or pre-steamed lentils.