Monday, December 8, 2008
Coconut Quinoa with Roasted Cauliflower
Sunday I was feeling rather lazy. I woke up with a bit of a hangover so I had a late start to the day. Instead of running to Whole Foods, I decided to see what I had in the cabinets. I stumbled upon some quinoa, leftover coconut milk, and cauliflower.
I decided to roast the cauliflower and toss it with a warm coconut flavored quinoa. It turned out to be quite delicious, especially with a side of a warm cabbage and spinach salad.
Coconut Quinoa with Roasted Cauliflower Salad
1 tbsp olive oil
1/2 head of cauliflower
1 tsp cayenne pepper
1 tsp curry powder
1/2 cup of quinoa
1/2 cup of coconut milk
1 tbsp of red curry paste
1/2 cup of water
juice of 1/2 lemon
cilantro to taste
1. Preheat oven to 350.
2. Rinse the cauliflower. Cut into bite-sized pieces and toss with a tbsp of olive oil, cayenne pepper and curry powder. Throw onto a cookie sheet and cook for 15-20 minutes.
3. Rinse the quinoa several times. Put in a pot over high heat with the water and coconut milk.
Bring to a boil, reduce heat, add the curry paste and cover. Cook this for about 15 minutes or until all the water is evaporated.
4. When the quinoa is cooked, turn off the heat and mix with cilantro and lemon juice. Add the cauliflower when its done roasting (it should be browned on the edges).