Curried Quinoa and Cauliflower
저녁보통

Curried Quinoa and Cauliflower

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

45 min4 인분

영양 정보 (1인분 기준)

1인분 기준 · 1회 제공량: 1/4 of recipe (about 1 1/2 cups)

382

칼로리

14g

단백질

45g

탄수화물

18g

지방

10g

식이섬유

8g

당류

130mg

나트륨

포화지방 3 g · 콜레스테롤 1 mg

링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.

재료

  • 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

조리법

  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.

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

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