Curried Cauliflower Quinoa Salad Recipes

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CURRIED CAULIFLOWER QUINOA SALAD



Curried Cauliflower Quinoa Salad image

It's simple, easy and full of so much flavor.

Provided by Alyssa

Categories     Salad

Time 40m

Number Of Ingredients 17

1 head cauliflower
2 tablespoons oil
1 1/2 cups cooked quinoa
1/2 cup sliced / slivered almonds
1/2 cup finely chopped scallions
Salt + pepper to taste
1/4 cup roasted tahini
1/4 cup water
1 tablespoon fresh lemon juice
1 tablespoon brown rice vinegar
2 teaspoons curry powder
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
Pinch of cayenne (optional)
Salt + pepper to taste

Steps:

  • Preheat the oven to 400°F.
  • Chop the cauliflower into bite-sized florets, starting by removing the stem, then breaking the head into larger pieces. Add florets to a bowl, drizzle with oil and season with salt and pepper. Place cauliflower on a baking sheet and roast for 20 - 30 minutes until starting to brown, stirring every 10 minutes.
  • While cauliflower is cooking, whisk together all the dressing ingredients until smooth. Taste and adjust salt and pepper accordingly. Set aside.
  • When cauliflower is done roasting, let rest on the pan until cool enough to touch. Transfer back to the mixing bowl and add remaining salad ingredients.
  • Pour dressing over salad and mix until fully combined. Season with a touch more salt and pepper if desired.
  • Serve immediately, or chill in fridge for 30 minutes and serve cold.

Nutrition Facts : Calories 330 kcal, Carbohydrate 24 g, Protein 9 g, Fat 23 g, SaturatedFat 2 g, Sodium 167 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

CURRIED QUINOA AND CAULIFLOWER



Curried Quinoa and Cauliflower image

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

1 cup quinoa
1 cup green peas, frozen OK
2 tablespoons peanut oil or 2 tablespoons other light oil
1 onion, finely chopped
3 garlic cloves (minced or grated)
1/2 teaspoon whole cumin seed
1/2 teaspoon fenugreek leaves (optional)
1/2 teaspoon fennel seed (optional)
4 -6 teaspoons curry powder (your favourite)
1/2 teaspoon turmeric
1 1/2 cups vegetable broth
1 medium head cauliflower (about 1 1/2 pounds)
1/3 cup low-fat plain yogurt
1/2-3/4 cup raw cashews (or sub roasted salted is OK too)
1/4 cup fresh cilantro, chopped (or sub parsley if need be)
salt and pepper
mango chutney, for serving

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

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