Recipe: Curried Quinoa with Roasted Cauliflower
Pinterest is our absolute favourite place to find recipes, both healthy and naughty. Packed with truly original recipes and gorgeous photography, it’s our ultimate foodie inspiration! When looking at the contents of the fridge today and wondering what to make for lunch, I typed in cauliflower and quinoa in the Pinterest search bar and stumbled upon this great recipe from Cookie and Kate and found I had most of the ingredients needed in my cupboard, so I went for this absolutely delicious and simple curried quinoa and roasted cauliflower dish.
Not only is easy, filling and quick to make, it’s also vegan and gluten free. It’s aslo easily adaptable to whatever veggies you might have in the fridge, so plenty of experimenting possible. Here’s how I made my version (fairly similar to Cookie and Kate’s version, with a few small changes):
1 head cauliflower, cut into bite-sized florets
2 tablespoons olive oil
½ teaspoon chilli powder
½ garlic powder
2 teaspoons olive oil
1 medium onion, chopped
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon curry powder of choice (add more or less according to taste – I like lots!)
½ teaspoon ground cardamom
1 can light coconut milk
½ cup water
1 cup quinoa, rinsed
⅓ cup raisins
1 tablespoon cider vinegar
a few handfuls of spinach, chopped
1: Preheat the oven to 200°c, toss the cauliflower florets with the chilli powder, oil and salt and pop in the oven for 15-20 mins (depending how crunchy you like them).
2: heat the oil, and sauté the chopped onion until soft (don’t let it brown), add the ginger, turmeric, curry powder and cardamom and stir for a little bit with the onions.
3: pour in the coconut milk, water, quinoa and raisins, bring to a boil, cover the pan with a lid and lower the temperature to simmering for 15 mins. Stir in the chopped spinach leaves and leave to stand for a few minutes.
4: Pour the quinoa mixture into a bowl, top with the roast cauliflower, garnish with some fresh coriander on top and you’re ready to serve!
The whole thing takes less than 20 minutes to make, and for most of those you don’t have to do anything anyway, so this is such a great recipe for a dinner party or just a quick school night meal.
The roasted cauliflower florets have been a bit of a favourite of mine lately – I just make them as a delicious and afternoon snack, tastes great both warm and cold.