Curried Lemon Quinoa With Roasted Cauliflower & Chickpeas


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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.

What’s Cooking This Chrismas: A Countdown To The Big Day



Obviously by doing this, the menu won’t be a surprise when we drive up Christmas afternoon to surprise my in-laws with dinner, but I couldn’t resist…
There’s something so wonderfully stressful and exciting about coming up with a Holiday feast menu. I just love a challenge.

The appetizers are covered. (Heck, you could even go vote for the only vegan party food represented in this contest I found myself in.)*wink.

The soup, I’m repeating from Thankgiving. It was a roasted cream of cauliflower and it’s just too good to not to serve up again. It’s snowy and pristine but the depths of flavours from so few ingredients are just so completely satisfying. Besides, this corner of my family hasn’t tasted it – yet.

ROASTED CAULIFLOWER SOUP

1 Large Head Cauliflower, chopped
3 Garlic Cloves
2 Shallots, finely minced
1 Potato, medium, peeled and diced
2 Tablespoons Olive Oil
3 Cups Vegetable Broth
1 Cup water
1 teaspoon finely chopped fresh thyme leaves
1 Bay Leaf
1 1/2 Cups Unsweetened Soy Milk
salt and pepper to taste
Pinch Smoked Paprika, optional

Preheat oven to 400°F.
Roughly chop cauliflower and toss into a shallow baking dish with garlic and about 1 tablespoon of the oil. Top everything with a little sea salt and freshly ground pepper.
Roast for about 30 minutes in middle of the oven, tossing after about first 15 minutes.

In a large stock pot, heat the remaining tablespoon of olive oil and sauté the diced shallot until it’s just tender.
Add the roasted cauliflower and garlic, followed by the diced potato, vegetable stock, thyme and bay leaf.
Simmer for about a half and hour, or until cauliflower and potatoes are very tender.
Remove the bay leaf to purée soup. Blend until smooth.
Reheat soup on low and stir in soy milk and season with salt and pepper to taste.
If using, sprinkle over smoked paprika to serve.

If you’re going vegetarian, try serving with a smoked gouda topped crostini.

Serves 4 – 6.