Coconut Quinoa with Broccoli and Cauliflower
A coconut-infused, gingery quinoa loaded with carrots, broccoli, and roasted cauliflower.
Ingredients
- 1 head cauliflower
- 4 tablespoons olive oil, divided
- 1 cup quinoa
- ½ cup coconut milk
- 1 cup chopped broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and minced
- 1 medium carrot, peeled and diced
- Salt and pepper
Instructions
- Preheat the oven to 375°. Have a 9x13 baking pan or baking sheet ready. Wash and then break up the cauliflower into smallish pieces. Drizzle with 2 tablespoons olive oil and sprinkle with salt. Place in the oven and roast for about 45 minutes-1 hour.
- Heat 1 tablespoon olive oil in a saucepan on medium-low and add the quinoa. Toast the quinoa until fragrant, stirring often, for a few minutes. Then add 1½ cups water, ½ cup coconut milk and ½ teaspoon salt to the quinoa bring to a boil over high heat. Reduce heat to low, cover, and cook until quinoa has absorbed the liquid, about 15 to 20 minutes. Remove from heat.
- While quinoa is cooking, heat 1 tablespoon olive oil in a large skillet over medium-high heat. When it shimmers, add the garlic, ginger and carrot and cook until starting to soften, about 5 minutes. Then add broccoli and cook, stirring frequently, about 2 minutes. When the cauliflower is done, add the cauliflower to the skillet and mix to incorporate.
- Add the quinoa to the skillet and mix it in with the vegetables. Season with salt and pepper.
Nutrition
Calories: 248kcalCarbohydrates: 35gProtein: 9gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 49mgPotassium: 731mgFiber: 6gSugar: 3gVitamin A: 6IUVitamin C: 70mgCalcium: 57mgIron: 3mg
Did you make this recipe?Let me know in the comments how it went!