Curried Coconut Quinoa and Greens with Roasted Cauliflower

Afternoon projection: a lot of choices up in the air. I kept up to an ungodly hour last night attempting to plan what I require for my brand-new [rent] home and where to put whatever. I do not understand why I didn’t drag my blinky-eyed self to bed previously, as my subconscious arranged some things out while I was asleep. Isn’t that how it constantly goes?


So today, in addition to drawing down 2 mugs of strong coffee and coming across an appealing oatmeal cookie dish, I have actually made some executive choices. I’m feeling great about my pendant light option for the dining location and can’t wait to hang this huge print on the living-room wall.

I’ve likewise been browsing Craigslist for an utilized washer/dryer set (is purchasing utilized a bad concept?). Mentioning Craigslist, I feel forced to inform you about an app I discovered called Craigslist Pro. For 2 dollars, you can conserve searches and get informed when there are brand-new outcomes! Significant convenience.

Possibly I need to release a post about all of my preferred tech tools quickly. Would that be handy? I might likewise publish some prior to and after photos of my brand-new area. Any takers?


I’m sorry, my mind is all over the location. Please be client with me over the next number of weeks. I’ll be going nuts attempting to load and unload and get arranged in my brand-new location. A minimum of I have great deals of quinoa leftovers for nourishment. This meal is a brand-new favorite. Although it absolutely does not certify as genuine Indian food, the Indian tastes of turmeric, curry powder and coconut milk enhance quinoa well. Supper’s all set!

roasted cauliflower with cayenne pepper

Indian spices


Curried Coconut Quinoa and Greens with Roasted Cauliflower Recipe -

Curried Coconut Quinoa and Greens with Roasted Cauliflower

  • Author: Cookie and Kate
  • Preparation Time: 10 minutes
  • Prepare Time: 30 minutes
  • Overall Time: 40 minutes
  • Yield: 4
  • Classification: Main
  • Food: Indian

4.9 from 111 evaluations

Quinoa prepared in coconut milk with hot Indian tastes, combined with greens and topped with roasted cauliflower. An easy, vegan and gluten-free meal.

Active Ingredients

Roasted Cauliflower

  • 1 head cauliflower, cut into bite-sized florets
  • 2 tablespoons melted coconut oil or olive oil
  • 1/4 teaspoon cayenne pepper
  • Sea salt

Curried coconut quinoa with greens

  • 2 teaspoons melted coconut oil or olive oil
  • 1 medium yellow onion, sliced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon curry powder of option (optional)
  • 1/2 teaspoon ground cardamom
  • 1 can (14 ounces) light coconut milk
  • 1/2 cup water
  • 1 cup quinoa, washed well in a great mesh colander
  • 1/3 cup raisins
  • 1 teaspoon sea salt
  • 1 tablespoon apple cider vinegar
  • 4 cups infant arugula or sliced chard, spinach, perhaps even kale *
  • Optional garnishes: 2 green onions, sliced, and a spray of red pepper flakes


  1. Roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss the cauliflower florets with coconut oil, cayenne pepper and a light spray of sea salt. Roast for 25 to thirty minutes on the middle rack, turning midway, up until the cauliflower hurts and golden on the edges.
  2. Prepare the quinoa: In a big pot with a cover, warm the coconut oil over medium heat. Include the onion and cook up until it is turning clear, stirring typically, about 5 minutes. Include the ginger, turmeric, curry powder and cardamom and stir up until aromatic, about 30 seconds. Gather the coconut milk, water, rinsed quinoa and raisins. Bring the mix to a boil, then cover and lower heat to a simmer. Prepare for 15 minutes, then eliminate the pot from the heat and let it rest, covered, for 5 minutes.
  3. Fluff the quinoa with a fork. Stir in the salt, vinegar and greens (if you plan to consume this meal as leftovers, I suggest keeping leafy greens different from the quinoa, as the greens do not reheat well). Divide the quinoa into bowls and leading with roasted cauliflower. Garnish with green onions and red pepper flakes if you ‘d like.


  • Loosely motivated by the sweet potato wrap at The Mixx in Kansas City, which likewise motivated this fast roasted Brussels sprouts dish. If you like curried cauliflower with coconut, attempt this soup.
  • * Greens: I’m quite sure sliced spinach or chard would work excellent in this dish. If you wish to attempt kale, eliminate the ribs initially. To soften the sliced kale, you may wish to sauté it in a little coconut oil or massage it initially, like you would for a raw kale salad.
  • For included protein, mix in some prepared chickpeas or pre-steamed lentils. For what it deserves, however, I discover this meal to be really filling as is.

▸ Nutrition Details

The info revealed is a price quote supplied by an online nutrition calculator. It must not be thought about an alternative to an expert nutritional expert’s suggestions. See our complete nutrition disclosure here.

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