Curried Quinoa and Cauliflower
夕食普通

Curried Quinoa and Cauliflower

This flavorful dish has protein, vegetables, dairy, and lots of herbs and spices.

45 min4 人前

栄養成分(1食あたり)

1食あたりの値 · 1食分の量: 1/4 of recipe (about 1 1/2 cups)

382

カロリー

14g

タンパク質

45g

炭水化物

18g

脂質

10g

食物繊維

8g

糖類

130mg

ナトリウム

飽和脂肪酸 3 g · コレステロール 1 mg

リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。

材料

  • 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

作り方

  1. 1

    Wash hands with soap and water.

  2. 2

    Cook quinoa until just tender, according to package directions.

  3. 3

    Heat oil in saucepan over medium-high heat. Add curry powder and cumin, and cook, about 30 seconds, or until fragrant.

  4. 4

    Stir in broth and chopped garlic. Bring to a boil.

  5. 5

    Add cauliflower, cover, and return to a boil. Reduce heat to medium and simmer 3 minutes.

  6. 6

    Add frozen peas and cook until cauliflower is just tender, stirring occasionally. Remove from heat.

  7. 7

    Stir in 2 tablespoons broth from cauliflower mixture into yogurt in small bowl.

  8. 8

    Add yogurt mixture to cauliflower. Fold in quinoa, cashews, and cilantro.

  9. 9

    Sprinkle with green onion and top with a little fresh lime juice.

出典: USDA MyPlate Kitchen · USDA Supplemental Nutrition Assistance Program (SNAP)

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