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.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Once the cauliflower is done roasting, fold it into the quinoa mixture, gently tossing to combine everything.

Step 8

Garnish the dish with chopped fresh cilantro before serving. Serve warm as a main course or a side dish.

Nutrition Facts

Serving size	(1563.5g)

Amount per serving	% Daily Value*
Calories	1880.9

Total Fat 118.0g	0%
Saturated Fat 58.5g	0%
Polyunsaturated Fat 5.6g
Cholesterol 0mg	0%
Sodium 8460.2mg	0%
Total Carbohydrate 175.9g	0%
Dietary Fiber 23.8g	0%
Total Sugars 28.7g
Protein 48.6g	0%

Vitamin D 0IU	0%
Calcium 309.7mg	0%
Iron 27.3mg	0%
Potassium 3355.8mg	0%

*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.

Source of Calories

Fat: 54.2%

Protein: 9.9%

Carbs: 35.9%