Curried Quinoa With Zesty Roast Cauliflower

Serves: 2

Prep time: 15 minutes
Cook time: 35 minutes

Ingredients
2 teaspoons coconut oil.
1 small brown onion.
1 teaspoon finely grated fresh ginger.
1 teaspoon curry powder.
1 cup cooked quinoa (see note).
165 ml can coconut milk.
1/2 cup vegetable stock (or stock of your choice).
2 cups rocket leaves.
1 teaspoon sea salt.
2 tablespoons full-fat natural yoghurt, to serve.
¼ cup fresh coriander leaves, to serve.

Roast Cauliflower
1 small head cauliflower, cut into florets.
2 tablespoons coconut oil, melted.
2 teaspoons ground cumin.
1 teaspoon ground turmeric.
juice of 1 lemon.
generous pinch of sea salt.

Directions

1. Preheat oven to 200°C/400°F/Gas Mark 6. Line an oven tray with baking paper.

2. To make Roast Cauliflower, toss cauliflower in oil, spices, juice and salt. Place on prepared tray and cook in oven for 30-35 minutes or until golden and crispy on edges.

3. Meanwhile, heat oil in a saucepan over medium to high heat. Add onion and cook for 3-5 minutes or until softened. Add ginger and curry powder and cook for 1 minute, or until fragrant. Add quinoa, coconut milk and stock. Simmer over low heat for 10 minutes. Remove from heat. Stir through rocket leaves and season with sea salt.

4. Divide quinoa between a bowl and a container. Top both with cauliflower. Serve with a dollop of yoghurt and coriander.

Note
Dairy-free option: Omit yoghurt

You will need approximately 1/3 cup of raw quinoa. Cook quinoa according to packet instructions. For best results, ensure that you rinse the raw quinoa well (preferably twice) prior to cooking. This removes the toxic - but naturally occurring - bitter coating called saponin.

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