Curried Quinoa and Cauliflower
This flavorful dish has protein, vegetables, dairy, and lots of herbs and spices.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of recipe (about 1 1/2 cups)
382
Calories
14g
Protein
45g
Carbs
18g
Fat
10g
Fiber
8g
Sugar
130mg
Sodium
Saturated Fat 3 g · Cholesterol 1 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
quinoa, rinsed
1 cup
olive oil
2 tablespoons · or cooking oil of choice
curry powder
4 teaspoons
cumin
1/2 teaspoon
vegetable broth, low-sodium
1 cup
garlic cloves, chopped
2
cauliflower, trimmed and cut into small florets
1 head · about 1 1/2 pounds
frozen peas
1 cup
plain yogurt, low fat
1/3 cup
cashews, roasted without salt
1/2 cup
cilantro, fresh, chopped
1/4 cup
green onion (scallion), chopped
2 tablespoons
lime juice
2 tablespoons
salt
pinch, optional
Instructions
- 1
Wash hands with soap and water.
- 2
Cook quinoa until just tender, according to package directions.
- 3
Heat oil in saucepan over medium-high heat. Add curry powder and cumin, and cook, about 30 seconds, or until fragrant.
- 4
Stir in broth and chopped garlic. Bring to a boil.
- 5
Add cauliflower, cover, and return to a boil. Reduce heat to medium and simmer 3 minutes.
- 6
Add frozen peas and cook until cauliflower is just tender, stirring occasionally. Remove from heat.
- 7
Stir in 2 tablespoons broth from cauliflower mixture into yogurt in small bowl.
- 8
Add yogurt mixture to cauliflower. Fold in quinoa, cashews, and cilantro.
- 9
Sprinkle with green onion and top with a little fresh lime juice.
Source: USDA MyPlate Kitchen · USDA Supplemental Nutrition Assistance Program (SNAP)
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