Curried Cauliflower Quinoa Recipe

    
Emmie Satrazemis, RD, CSSD
Emmie Satrazemis, RD, CSSD

Introducing the easiest, most flavor packed veggie grain bowl in town: quinoa and veggies coated with deep, earthy flavors, a hint of sweet from golden raisin, and kick of spice. Ready in less than 5 minutes, this whole grain side dish makes for the ideal bed to any Trifecta protein. Plus the eleven grams of fiber and nine grams of protein per serving give it some serious staying power - bye hunger! 

How to Make this Recipe

For this recipe, you're going to need:

Add even more freshness with additional herbs like mint and cilantro. 

Step 1

Prep your veggies!

Dice the scallion and bell pepper into small bite sized pieces.

Then wash and mice the parsley, removing any stems.

Step 2

In a large mixing bowl, combine quinoa, cauliflower and chopped veggies. Add in raisins and parsley. 

Stir in curry powder to evenly coat everything. Feel free to add some chili flakes here to turn up the heat (a little goes a long way). 

Then add in the olive oil and lemon juice and season with salt to taste.

Tip: For more richness to the dish, pop the cauliflower and peppers under a broiler for 5 minutes until they begin to brown.

Step 3

Nom nom nom.

Yup, that's it! This recipe really is that easy. Tastes great cold, room temperature or lightly warmed. 

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Serve This With

All you need to do now is portion out to your liking and pair with your favorite protein. 

May I also suggest a dollop of hummus or tzatziki sauce for some added richness and flavor depth. 

Not sure what protein you want? How about a variety. I recommend our Trifecta shrimp, chicken, steak or salmon. 

PICK MY PROTEINS

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Indian, Moroccan, Mediterranean
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Curried Cauliflower Quinoa

Cook time: 0 min
Prep time: 5 min
Yield: 4
Print Recipe

Description

Deep, rich and flavorful, this easy quinoa side dish works perfect for your weekly meal prep or weeknight dinner. Pair with chicken or fish for a macro balanced meal that wont disappoint.

Ingredients

  • 4 cups Trifecta cauliflower
  • 16 oz Trifecta quinoa
  • 6 to 8 scallions
  • 1 red bell pepper
  • 1/2 cup golden raisins
  • 1 cup fresh parsley 
  • 2 tablespoons olive oil
  • 2 tablespoon lemon juice
  • 2 tablespoons curry powder
  • Salt to taste
  • Optional: chili flakes

Instructions

  1. Dice the scallion and bell pepper into small bite sized pieces. Then wash, de-stem and mince the parsley.
  2. In a large mixing bowl, combine quinoa, cauliflower and chopped veggies. Add in raisins and parsley. 
  3. Stir in curry powder to evenly coat everything. Add some chili flakes to increase spiciness.
  4. Add olive oil and lemon juice, and season with salt to taste.
  5. Enjoy!

Nutrition facts

serves 4
Calories Per Serving: 300
% Daily Value
14% Total Fat 9g
0% Cholesterol 0mg
16% Sodium 400mg
Total Carbohydrate 49g
Sugars 17g
Protein 9g
38% Vitamin A
120% Vitamin C

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