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 SALAD
Quinoa is such a fantastic salad base-it's full of protein, it adds a nutty flavor, and it's the perfect vehicle to soak up any kind of dressing. If you like a little more heat, add more cayenne or curry to the dressing. -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, combine first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; let stand, covered, 15 minutes. Transfer to a large bowl; cool slightly., Add tomatoes, cucumber and onion to quinoa. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until cold, about 2 hours. Stir before serving.
Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 320mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges
CURRIED QUINOA
A light curry flavor makes delicious quinoa a great side dish for a multitude of main courses.
Provided by A.F.
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
- Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 473.3 calories, Carbohydrate 62.8 g, Fat 19.8 g, Fiber 9 g, Protein 13.5 g, SaturatedFat 2.7 g, Sodium 48.2 mg, Sugar 1.9 g
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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