Curried Quinoa and Cauliflower
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Ingredients
- 1 cup quinoa, rinsed
- 2 tablespoons olive oil (or cooking oil of choice)
- 4 teaspoons curry powder
- 1/2 teaspoon cumin
- 1 cup vegetable broth, low-sodium
- 2 garlic cloves, chopped
- 1 head of cauliflower, trimmed and cut into small florets (about 1 1/2 pounds)
- 1 cup frozen peas
- 1/3 cup plain yogurt, low fat
- 1/2 cup cashews, roasted without salt
- 1/4 cup cilantro, fresh, chopped
- 2 tablespoons green onion (scallion), chopped
- 2 tablespoons lime juice
- salt (pinch, optional)
Instructions
- Wash hands with soap and water.
- Cook quinoa until just tender, according to package directions.
- Heat oil in saucepan over medium-high heat. Add curry powder and cumin, and cook, about 30 seconds, or until fragrant.
- Stir in broth and chopped garlic. Bring to a boil.
- Add cauliflower, cover, and return to a boil. Reduce heat to medium and simmer 3 minutes.
- Add frozen peas and cook until cauliflower is just tender, stirring occasionally. Remove from heat.
- Stir in 2 tablespoons broth from cauliflower mixture into yogurt in small bowl.
- Add yogurt mixture to cauliflower. Fold in quinoa, cashews, and cilantro.
- Sprinkle with green onion and top with a little fresh lime juice.
Nutrition
| Calories | 407 |
|---|---|
| Protein | 15 g |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Cholesterol | 1 mg |
| Sodium | 120 mg |
| Carbohydrates | 51 g |
| Dietary Fiber | 10 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: USDA Supplemental Nutrition Assistance Program (SNAP)