Quinoa with cauliflower

Quinoa, technically a seed, can be cooked and eaten like a grain and is acclaimed as one of the world’s most nutritious foods. One of its appealing attributes is that it is easy, quick and convenient to cook with. It also works in harmony with fruits, vegetables and other grains.

This following dish is hearty, satisfying and incredibly easy to prepare.


Serves 4-5

1 cup/200g quinoa, rinsed and drained
1 teaspoon salt, or to taste
¼ teaspoon turmeric powder
2 tablespoons vegetable oil
1 teaspoon cumin seeds
8-10 curry leaves, finely chopped
10 garlic cloves, peeled and finely chopped
2 fresh green chillies, finely chopped
1 small head of cauliflower, cut into medium florets
Ground black peppercorns to taste
Freshly squeezed lime juice to taste
Finely chopped coriander leaves to garnish

1. Cook the quinoa al dente according to package instructions, adding ½ teaspoon salt and turmeric. Transfer to a medium mixing bowl.

2. Heat the oil in a medium pan over medium heat. When hot, add the cumin seeds. When the seeds become fragrant, add the curry leaves, garlic and green chillies and stir gently until fragrant.

3. Add the cauliflower and ½ teaspoon salt and stir to combine. Spread the florets in the pan and cook over medium-low heat until just tender and beginning to turn golden, turning occasionally.

4. Remove from the heat and add to the quinoa. Toss gently to combine, adding salt, peppercorns and lime juice to taste.

5. Cover and refrigerate for at least 1 hour, until chilled. Serve cold garnished with coriander leaves.


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