Healthy Curried Coconut Quinoa and Greens with Roasted Cauliflower

Hello everyone, You’re most welcome to my blog, no1recipe. In this post, we will tell you how to make Curried Coconut Quinoa and Greens with Roasted Cauliflower.

Quinoa twisted in coconut milk with racy Indian flavors, mixed with flora, and outgunned with roasted cauliflower. A simple, vegan, and gluten-free mess.

Afternoon cast too numerous opinions up in the air. I stayed up to an ungodly hour last night trying to figure out what I needed for my new house and where to set everything. I do not see why I didn’t draw my Blinky-eyed tone to the pad before, as my subconscious sorted some effects out while I was asleep. Isn’t that how it invariably goes?

I’m sorry, my mind is all over the position. Please be patient with me over the coming couple of weeks. I’ll be going nuts trying to pack and unload and get organized in my new position. At least I’ve parcels of quinoa leavings for food. This dish is a new fave. Although it doesn’t qualify as authentic Indian food, the Indian flavors of turmeric, curry greasepaint, and coconut milk volume quinoa are acceptable. 

Curried Coconut Quinoa and Greens with Roasted Cauliflower Advantage

Physical Health Advantages
1. High in protein and grittiness from quinoa and flora
2. Rich in healthy superfluity from coconut
3. Antioxidant-rich in curry fragrancies and flora
4. Supports healthy digestion and malnutrition
5. May reduce inflammation and ameliorate heart health

Mental Health Advantages
1. Supports cognitive function and concentrate
2. May ameliorate spirit and reduce pressure
3. Promotes passions of wholeness and satisfaction
4. Supports healthy sleep patterns

Please allow me to see how your recipe turns out in the commentary! I love ascertaining from you.

Curried Coconut Quinoa and Greens with Roasted Cauliflower

Recipe by K.B MarksCourse: DinnerCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

352

kcal

Total time

45

minutes

Quinoa cooked in coconut milk with spicy Indian flavors, mixed with greens, and topped with roasted cauliflower. A simple, vegan, and gluten-free meal.

Ingredients

• Roasted Cauliflower

• 1 head cauliflower, cut into bite-sized florets

• 2 tablespoons melted coconut oil or olive oil

• ¼ 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 ground ginger

• 1 teaspoon ground turmeric

• ½ teaspoon curry powder of choice (optional)

• ½ teaspoon ground cardamom

• 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 arugula or chopped chard, spinach, maybe even kale*

• Optional garnishes: 2 green onions, chopped, and a sprinkle of red pepper flakes

Directions

• Rally the cauliflower Preheat the roaster to 425 stages Fahrenheit. Toss the cauliflower boutonnieres with coconut oil painting, cayenne pepper, and a light sprinkle of ocean swab. Rally for 25 to 30 twinkles on the middle sack, turning half, until the cauliflower is tender and rosy on the points.
• Bend the quinoa In a voluminous pot with a lid, and hot the coconut oil painting over medium heat. Append the onion and bend until it’s turning translucent, stirring frequently, about 5 twinkles. Added the gusto, turmeric, curry grease paint, and cardamom and stir until ambrosial, around 30 seconds. Pour in the coconut milk, water, irrigated quinoa and raisins. Bring the admixture to a pustule, and also cover and reduce heat to a poach. Bend for 15 twinkles, also remove the pot from the heat and allow it to relax, covered, for 5 twinkles.
• Fluff the quinoa with a chopstick. Wash in the swab, ginger, and flora (if you mean to eat this dish as leavings, I recommend storing leafy flora disassociated from the quinoa, as the flora do not overheat well). Dissociate the quinoa into coliseums and top with roasted cauliflower. Garnish with verdant onions and red pepper flakes if you’d like.

Notes

• It was inspired by the sweet potato serape at The Mix in Kansas City, which also inspired this quick roasted Brussels sprouts dish. However, try this haze, If you like curried cauliflower with coconut.
• Flora, I’m enough sure diced spinach estate would work great in this recipe. However, remove the caricatures first, If you’d like to try kale. To etiolate the diced kale, you might want to sauté it in a little coconut oil painting or massage it first as you would for a raw kale salad.
• For appended protein, blend in some twisted chickpeas or pre-steamed lentils. For what it’s worth, however, I detect this dish to be veritably filling as is.