Quinoa is a regular part of my diet. I often eat it cooked up for breakfast topped with fruit, seeds and coconut cream however it is very versatile and can be used as the basis of many salads and savoury dishes. Technically it is a seed but it is generally treated as a grain. It has become very popular in recent years and with good reason. It is high in protein (containing all 8 of the essential amino acids) as well as vitamins and minerals such as calcium, phosphorus and iron. The other huge benefit is that it is gluten-free.
CAULIFLOWER, QUINOA AND CHICKPEA SAVOURY
Serves: 2
INGREDIENTS
- 1/2 medium cauliflower
- 2 TB coconut oil
- 1/4 tsp cayenne
- salt (to taste)
- 1 x 400g can chickpeas
- 1/2 cup quinoa
- 1/4 cup water
- 1 small onion
- 1/2 tsp each of turmeric, coriander and cumin
- 1/4 tsp cardamon
- 1/2 can coconut milk
- 1 cup cooked greens (eg. kale, bok choy, spinach etc)
METHOD
- Cut cauliflower into chunks
- Combine coconut oil, cayenne and salt and coat cauliflower pieces
- Bake approx. 25-30 mins until just cooked
- Add drained chickpeas to the cauliflower for the last 5 mins of cooking time
- Rinse quinoa
- Place in saucepan with 1/2 can coconut milk and 1/2 cup of water
- Cook for approx. 10 mins, then switch off heat and place lid on top
- Saute onion in a little olive oil, with spices
- Add onion mixture and cooked greens to quinoa and stir through
- Serve topped with roasted cauliflower and chickpeas
*Recipe adapted from the website http://cookieandkate.com/