Coconut Quinoa with Vegetables
A coconut-infused, gingery quinoa loaded with carrots, broccoli, and roasted cauliflower.
Servings: 4 servings
Calories: 248kcal
Ingredients
- 1 head cauliflower
- 4 tablespoons olive oil, divided
- 2 cups water
- 1 ½ cups quinoa
- 1 cup coconut milk
- 1 cup chopped broccoli florets
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and minced
- 2 carrots, peeled and diced
- Salt and pepper
- Optional add-ins: Flaked coconut, sliced almonds
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 2 cups water, 1 cup coconut milk, and ½ teaspoon salt to the quinoa. Bring it 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: 248kcal | Carbohydrates: 35g | Protein: 9g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 49mg | Potassium: 731mg | Fiber: 6g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 70mg | Calcium: 57mg | Iron: 3mg