GOLDEN CAULIFLOWER QUINOA CURRY
Golden Cauliflower Quinoa Curry - creamy turmeric spiced cauliflower and quinoa stewed together with crushed tomatoes, coconut milk and spinach. This hearty dish comes together all in one pot in about 30 minutes! | Gluten Free + Vegan
Provided by Sarah
Categories Mains
Time 35m
Number Of Ingredients 13
Steps:
- Add the coconut oil to a large skillet or pot and warm on medium high heat. When the oil starts to simmer add the onions, ginger and garlic and sauté until softened, about 5 minutes.
- Add the ground turmeric, cumin, curry powder, salt and pepper. Stir and fry gently cooking another 2 minutes. Add a splash of water if the pot gets too dry.
- Add quinoa, tomatoes, vegetable stock, coconut milk and cauliflower. Stir the combine and then bring the mixture to a boil. Let boil about a minute before reducing the temperature down till it's simmering. Cover and let cook 15-20 minutes, stirring every so often to keep the bottom from sticking.
- Uncover then stir in the spinach until wilted. Top with fresh cilantro and serve.
Nutrition Facts : Calories 203 calories, Carbohydrate 25 grams carbohydrates, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 7 grams saturated fat, ServingSize cup, Sodium 339 grams sodium, Sugar 4 grams sugar
CURRIED QUINOA
My husband was wanting Quinoa (I use Recipe #16399 a must) for dinner, so I just through this together.
Provided by Debbwl
Categories Low Cholesterol
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, cook onion and garlic over low heat, stirring, until softened.
- Add curry powder and toasted Quinoa , stirring for 1 minute.
- Add water and carrots, bring to boil, cover, reduce heat to low and simmer 12 minutes or until Quinoa has absorbed all the water.
- Stir in peas, apricots, almonds, raisins, or cranberries and serve.
FENNEL-ROASTED CAULIFLOWER WITH QUINOA
Pile this colourful vegetable quinoa salad onto a plate, top with roasted cauliflower and drizzle over the garlic yogurt for a healthy, gluten-free dinner
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 55m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins. Drain and spread out on a surface so any excess water evaporates.
- Crush the fennel and coriander seeds using a pestle and mortar and mix with the paprika and a pinch of seasoning Put the cauliflower in a large bowl, drizzle with half the olive oil and sprinkle over the spice mix. Toss the florets to fully coat them.
- Tip the florets onto a baking tray and space them apart. Put the red onions, peppers and courgettes on a separate baking tray, drizzle with the remaining oil, and cook both for 30-35 mins, turning halfway through so they brown all over and turn slightly crisp in places.
- Mix the garlic with lemon juice and stir through the yogurt, adding a little extra water to loosen if needed. Stir the roasted onions, peppers and courgettes into the cooked quinoa along with the lemon zest and a pinch of salt.
- Pile the quinoa salad onto a plate, then top with the cauliflower florets. Drizzle over the garlic yogurt.
Nutrition Facts : Calories 260 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.1 milligram of sodium
CURRIED QUINOA AND CAULIFLOWER
A one dish curry meal, easy to prepare and adaptable to your tastes. Found it a few years ago in Veg Times, have made some changes as I found the original recipe a bit bland. Serve on its own with chutney, or with salad and/or roti on the side. I also like this room temperature served more as a salad. The consistency is that of tabouli. Could also roll up in a wrap. Very healthy and under 400 calories per serving!
Provided by magpie diner
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Bring a large pot of water to a boil, with a pinch of salt. I like to use a large saute pan with a fitted lid, to save on dishes later. Add in quinoa and cook until tender, (about 12-13 minutes). Should be tender but still slightly crunchy. While that is cooking, cut up the cauliflower into small florets.
- Place the frozen peas in a colander. Drain the boiled quinoa over the peas and set aside. If you are making your broth using a powder, try to reserve 1-1 1/2 cups of this liquid to prepare your broth. (I put my measuring cup underneath the colander).
- Rinse out you pot/pan and dry it, returning it to the stove, and heating the oil over medium-high heat. Saute the onion and garlic for about 5 minutes until it starts to become translucent. Add in the whole spices and let them toast with the onions for about 30 seconds, then add in the rest of the spices and let them 'marry' for another 30 seconds or so. (Careful not to burn).
- Stir in the broth and bring to a boil. Add the cauliflower, cover and return to a boil. Once back to boiling, reduce the heat to about medium and let the cauliflower become tender, stirring occasionally. Adjust the seasoning at this point, the amount of salt required will depend on your broth. I like my cauliflower a little softer so this step takes about 8-10 minutes for me, but could be done as soon as 4 minutes - adjust the cooking time to your liking. Remove from heat once done.
- Put the plain yogurt into a bowl and temper it by adding a few tablespoons of the cauliflower liquid into it. Then add the yogurt mixture to the cauliflower. (This is so the yogurt doesn't curdle). Fold in the quinoa and the peas, then the cashews and cilantro. Check seasoning again.
- Serve with some chutney on the side and enjoy! Note -- I have made this using part millet as well. You just have to adjust the cooking time as millet takes longer than quinoa by about 5 minutes.
Nutrition Facts : Calories 416.4, Fat 18.6, SaturatedFat 3.4, Cholesterol 1.2, Sodium 68.6, Carbohydrate 51.6, Fiber 9.6, Sugar 8.4, Protein 15.3
CURRIED QUINOA AND CAULIFLOWER (ALMOST RAW FOOD)
Just made this for lunch from available ingredients and was hooked. I call it almost raw because you cook the quinoa and onions in this version. To make it fully raw, sprout the quinoa and mince the onion superfine. I hope you like it!
Provided by Glori-B
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- .Cook quinoa in water until water is absorbed. About 12-15 minutes. Place the peas & carrots in a medium bowl. When done, dump the quinoa on top of the peas & carrots, so they will thaw. Set aside.
- Saute onions until translucent. Add garlic, cook 1 minute. Add spices, cook about 3 - 5 minutes. Set aside.
- In a food processor using S blade, chop cauliflower (and fennel if using) until the size of grains of rice. Empty into large bowl. Add quinoa, peas and carrots and onions and spices and raisins. Mix thoroughly to combine. Adjust seasonings if necessary. Serve and enjoy.
Nutrition Facts : Calories 349.1, Fat 10.5, SaturatedFat 1.4, Sodium 82.4, Carbohydrate 57.7, Fiber 9.2, Sugar 14.8, Protein 11.4
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