Curried Lemon Quinoa With Roasted Cauliflower & Chickpeas

Oh Yeah! Who doesn’t like Quinoa?
Haven’t heard of it??
It’s got a similar texture to brown rice or couscous (but better, it’s tender with bounce) oh, and it’s landed a “Superfood” title.
Not only high in protein, it’s a complete protein, with all 8 essential amino acids. Oh, and it’s gluten free and easy to digest…. that and it takes about seven minutes to make.

I’ve heard of it in so many rice bowl style recipes as well as served up for breakfast.
So before I continue to sound like an infomercial, what about you? Are you new to this superfood or have you already converted from rice?

This is one amazing, flavour packed recipe! The roasted cauliflower and chickpeas would be so great on their own, but the lemony-dressed, herby kale dotted, lemony quinoa just makes this a memorable dinner!

CURRIED LEMON QUINOA WITH ROASTED CAULIFLOWER & CHICKPEAS

1 Cup Quinoa
3 Cups Kale, Chopped
1/2 teaspoon Salt
3 Tablespoon Olive Oil, divided
1/2 Red Onion, thinly sliced
2 Cloves Garlic, Minced
1 Tablespoons Fresh Ginger, peeled & grated
1 Head of  Cauliflower, cut into flowerettes
1 15oz can Chickpeas, drained and rinsed
2 Lemons, Juiced and Zested, divided
2 Tablespoons Ground Cumin
1 Tablespoon Ground Coriander
1/4 Teaspoon Cayenne Powder
1/8 teaspoon Cinnamon
1 Tablespoon Fresh Cilantro, finely chopped
4 Fresh Mint Leaves, Finely Chopped
1/4 teaspoon Sea Salt & Freshly Ground Pepper, to taste
1/4 cup tahini.
1 clove garlic, finely minced.
1-2 teaspoons pure maple syrup
1 teaspoon yellow curry powder
½ teaspoon ground turmeric

 

Preheat the oven to 400ºF
In a large bowl, add 2 tablespoons of the oil ,onion, garlic, dried spices, cauliflower and chickpeas to toss. Spread evenly on a large baking sheet.
Roast until the cauliflower is tender, and the chickpeas have crisped, about 45-50 minutes, checking irregularly to shake the pan.
Meanwhile, in a mesh strainer. Rinse the quinoa very well for about 3 minutes.
In a large saucepan, bring 2 cups of water to a boil and add 1/2 teaspoon of salt and the quinoa.
Reduce to a simmer, cover and remove from heat after 5 minutes.
Keep covered until ready to use.
Strip the kale from the larger stems and roughly chop. Add the kale to a large mixing bowl and sprinkle with salt. Using your hands, “massage” it, by grabbing handfuls of kale in your hands and scrunch it up in your palms to break down the tougher fibers. When the kale is darker green in colour, pour over 2 tablespoons olive oil, one tablespoon grated ginger, cilantro, mint and juice from one lemon. Add the cooked quinoa , salt and pepper, then stir well to combine.
To make the dressing, whisk together the tahini, adding 3-4 tablespoons of warm water to thin, add remaining lemon juice , maple syrup, curry powder, 1/2 tablespoon grated ginger and turmeric.

Divide the quinoa among serving bowls. Spoon over cauliflower and chickpeas. Finish with the lemon zest, a drizzle of the dressing and an extra toss of fresh cilantro, if desired.