Serves 4
382 cal · 45 min
Curried Quinoa and Cauliflower
Recipe GLPR1d774ba9bccabf
A vibrant, plant-based side dish combining fluffy quinoa with roasted cauliflower florets, aromatic curry spices, and a creamy yogurt drizzle. Topped with cashews, fresh cilantro, and lime for bright, complex flavors.
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Ingredients
1 cup quinoa, rinsed
2 tablespoons olive oil
4 teaspoons curry powder
1/2 teaspoon cumin
1 cup low-sodium vegetable broth
2 garlic cloves, chopped
1 head cauliflower, trimmed and cut into small florets (about 1 1/2 pounds)
1 cup frozen peas
1/3 cup low-fat plain yogurt
1/2 cup roasted unsalted cashews
1/4 cup fresh cilantro, chopped
2 tablespoons green onion (scallion), chopped
2 tablespoons fresh lime juice
Salt to taste (optional)
Directions
Preheat your oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon of olive oil, 2 teaspoons of curry powder, and the cumin. Spread on a baking sheet in a single layer.
Roast the cauliflower for 20–25 minutes, stirring halfway through, until the edges are golden brown and the florets are tender.
While the cauliflower roasts, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped garlic and cook for about 1 minute until fragrant.
Stir in the rinsed quinoa and the remaining 2 teaspoons curry powder, coating the grains evenly. Toast for 1–2 minutes.
Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed.
Fold the frozen peas into the cooked quinoa, cover, and let sit for 2 minutes to heat through.
Gently combine the quinoa mixture with the roasted cauliflower. Drizzle with the lime juice and yogurt. Top with cashews, cilantro, and green onion. Season with salt to taste if desired, then serve.
