Curried quinoa with cauliflower, greens & raisins
Discover a flavorful fusion with our Curried Quinoa recipe featuring roasted cauliflower, nutrient-packed greens, and sweet raisins. Perfectly spiced with turmeric, ginger, and curry powder, this vegan dish is cooked in creamy coconut milk for a rich, aromatic experience. Enjoy a healthy, delicious meal that’s easy to prepare and sure to delight your taste buds!
- 25 Jan 2025
- Cook time 30 min
- Prep time 5 min
- 6 Servings
- 16 Ingredients
Curried Quinoa with Cauliflower, Greens & Raisins is a delicious and nutritious dish that brings a symphony of flavors and textures to your table. The combination of cauliflower, quinoa, and vibrant greens seasoned with aromatic spices like turmeric, curry, and cardamom makes this recipe not only tasty but also nourishing. The addition of raisins adds a hint of natural sweetness, making it a well-rounded meal that's perfect for any occasion. Whether you're looking for a hearty lunch or a satisfying dinner, this recipe has got you covered.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Place the cauliflower florets on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with red pepper, and a dash of salt. Toss to coat evenly.
- Roast in the preheated oven for 20-25 minutes, until the cauliflower is tender and golden brown, turning halfway through. Set aside once done.
- In a large pot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced ginger, turmeric powder, curry powder, and cardamom. Cook for another 2-3 minutes until the spices are fragrant.
- Pour in the coconut milk and water, stirring to combine.
- Add the rinsed quinoa, raisins, and the remaining 1 teaspoon of salt. Stir well.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid has been absorbed.
- Once the quinoa is cooked, stir in the vinegar and chopped spinach. Cook for another 2-3 minutes, just until the spinach wilts.
5. Combine and Serve:
- Gently fold in the roasted cauliflower to the cooked quinoa mixture.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with additional fresh herbs or a squeeze of lemon juice if desired.
Tips:
- For a richer flavor, toast the quinoa in a dry pan until it starts to crackle before adding the liquid.
- Make sure to chop the cauliflower into uniform florets to ensure even cooking.
- Feel free to substitute the spinach with kale or Swiss chard if you prefer heartier greens.
- To save time, you can use pre-washed and pre-chopped cauliflower and spinach from your local grocery store.
- For added protein, consider tossing in some cooked chickpeas or lentils towards the end of the cooking process.
- If you prefer a spicier dish, increase the amount of red pepper or add a pinch of cayenne pepper.
- Taste and adjust seasoning as you cook, especially the salt and spices, according to your preference.
Curried Quinoa with Cauliflower, Greens & Raisins is a flavorful, easy-to-make dish that is both satisfying and wholesome. The blend of spices and the combination of textures from quinoa, cauliflower, and spinach will surely delight your taste buds. This dish not only offers a burst of flavor but also packs in a range of nutrients that make it a perfect choice for a balanced meal. Enjoy this dish as a standalone meal or pair it with your favorite protein for an even heartier option.
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 230kcal | 11% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 22g | 7% |
| Fiber 5g | 14% |
| Sugar 10g | 10% |
| Fat | |
| Fat 24g | 28% |
| Saturated 13g | 45% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 60mg | 11% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 1.24mg | 8% |
| Vitamin B6 0.32mg | 19% |
| Vitamin B9 100ug | 26% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 54mg | 63% |
| Vitamin E 0.80mg | 5% |
| Vitamin K 110ug | 94% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.29mg | 33% |
| Iron, Fe 2.38mg | 22% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 170mg | 13% |
| Potassium, K 690mg | 20% |
| Selenium, Se 4.97ug | 9% |
| Sodium, Na 480mg | 32% |
| Zinc, Zn 1.12mg | 10% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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