Coconut Curried Quinoa with Cheesy Roast Cauliflower
SERVES 4 | PER SERVING: 291 CALORIES | 13.3G PROTEIN | 47.3G CARBS | 7.2G FAT
This filling dish is brilliant to make in a bigger batch and eat over a couple of days, as it keeps well in the fridge and even tastes great cold. The cheesy roast cauliflower makes a deliciously satisfying topping for the quinoa and the spices used create a rich flavour.
2 tbsp low-sodium tamari or water
1 medium red onion, finely sliced
1 garlic clove, minced
1 tbsp curry powder
1 tsp grated or finely chopped fresh ginger or ground ginger
1 tsp ground turmeric
400ml low-fat coconut milk
125ml water
170g quinoa, rinsed well under cold water
3 tbsp raisins (optional)
sea salt and freshly ground black pepper
80g fresh rocket leaves
FOR THE CHEESY ROAST CAULIFLOWER:
2 heaped tbsp nutritional yeast
2 tbsp fresh lemon juice
2 tsp coconut oil, melted, plus extra for greasing
1 tsp smoked paprika
pinch of cayenne pepper (optional)
2 small or 1 medium head of cauliflower, cut into bitesized florets
1 To cook the cheesy cauliflower, preheat the oven to 190°C. Lightly grease a large baking tray with coconut oil or line with non-stick baking paper.
2 In a large mixing bowl, stir together the nutritional yeast, lemon juice, melted coconut oil, smoked paprika, cayenne pepper, if using, and some salt and pepper. Add the cauliflower pieces and toss together well, ensuring that each piece is covered in the mixture.
3 Spread the cauliflower out on the tray and roast in the oven for 25–30 minutes, until golden brown and crisp, turning them over halfway through.
4 Meanwhile, heat the tamari or water in a large saucepan, then add the onion and garlic. Cook for 4–5 minutes, until the onion begins to soften. Add the curry powder, ginger and turmeric and stir for about 30 seconds, until fragrant. Pour in the coconut milk, water, quinoa and raisins, if using. Bring to the boil for 2–3 minutes, then cover partly with a lid and reduce the heat to a simmer.
5 Simmer for 15 minutes, until the quinoa seeds have opened out, then remove the saucepan from the heat and let it sit for 5 minutes so that the quinoa can absorb any remaining liquid. Use a fork to fluff up the quinoa, then season to taste and stir in the rocket leaves.
6 To serve, divide the quinoa between four bowls and top with the roasted cauliflower. Any leftovers can be stored in an airtight container in the fridge for three or four days.
