Curried Quinoa and Cauliflower
Elevate your weeknight dinner game with this vibrant and flavor-packed Curried Quinoa and Cauliflower recipe. Bursting with warm and aromatic spices like curry powder, turmeric, cumin, and coriander, this plant-based dish combines fluffy, protein-rich quinoa with golden roasted cauliflower for a hearty and satisfying meal. A luxurious coconut milk sauce lends a creamy texture, while a squeeze of fresh lemon juice and a sprinkle of chopped cilantro add a bright, zesty finish. Ready in just 45 minutes, this gluten-free and vegan-friendly recipe is perfect as a wholesome main course or a versatile side dish. Whether you're seeking a quick dinner idea or a make-ahead meal, this nutrient-dense dish is as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Vegetable broth
- 1 medium head Cauliflower
- 3 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1.5 tablespoons Curry powder
- 0.5 teaspoons Ground turmeric
- 1 teaspoons Ground cumin
- 1 teaspoons Coriander powder
- 1 cup Coconut milk (full-fat or light)
- 2 tablespoons Lemon juice
- 0.25 cup, chopped Fresh cilantro
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut the cauliflower into small florets and place them on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with a pinch of salt and black pepper, and toss to coat. Roast in the preheated oven for 20-25 minutes, or until golden and tender, flipping halfway through.
While the cauliflower roasts, rinse the quinoa under cold water in a fine mesh sieve to remove any bitterness. Combine the quinoa with the vegetable broth in a medium pot. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove from heat and fluff with a fork.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 4-5 minutes, or until softened. Stir in the minced garlic, curry powder, turmeric, cumin, and coriander, and cook for an additional 1-2 minutes until fragrant.
Pour the coconut milk into the skillet and stir well to combine with the spices. Let the mixture simmer gently for 5 minutes to thicken slightly.
Add the cooked quinoa to the skillet and stir to coat it evenly in the curry sauce. Season with salt, black pepper, and lemon juice.
Once the cauliflower is done roasting, fold it into the quinoa mixture, gently tossing to combine everything.
Garnish the dish with chopped fresh cilantro before serving. Serve warm as a main course or a side dish.
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8460 mg | 368% | |
| Total Carbohydrate | 175.9 g | 64% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 28.7 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 3356 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
