Quinoa is one of my favorite things. I want to say grains, but it isn’t actually a grain; its a seed. I have found that most people either love or hate it, and I am firmly in the love camp. I’m always on the hunt for a new variation of this yummy super-food for my lunch or a tasty side to serve with dinner. I honestly don’t cook with curry powder too frequently, but when I saw this recipe I knew I would love it…and I do. The flavors are awesome together. I will definitely be adding this to the quinoa-for-lunch rotation!
you will need:
1 cup quinoa
salt & pepper
1 medium head cauliflower, cut into small pieces
4 tablespoons coconut oil, divided
4 teaspoons curry powder, divided
2 cloves garlic, minced
½ bunch kale, stems removed and chopped
½ cup raisins
juice of ½ lemon
Cook the cup of quinoa according to package directions and set aside to cool after seasoning with salt and pepper.
Preheat oven to 425°F and prepare the cauliflower. Toss pieces with 2 teaspoons of curry powder, 2 tablespoons of melted coconut oil and salt and pepper. Spread cauliflower out on a non-stick baking sheet and cook for 20 minutes until tender and browned.
Add remaining 2 tablespoons coconut to a large pan set over medium-high heat. Add minced garlic and cook for 1 minute, until fragrant. Add the chopped kale and cook until bright green and slightly wilted, about 5 minutes.
Add the cooked quinoa and cauliflower to the pan with the kale. Toss well, then add raisins, lemon juice and season generously with salt and pepper. Eat warm, room temperature or cold, all of the above are delicious!
time: 30 minutes
from: adapted only slightly Fooduzzi