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.

Crispy, Roasted Kale


I’ve heard them called kale chips too. They can be roasted or dehydrated raw to get this crisp, practically preserved autumn leaf.

I grew a few plants in my new garden and now that the season is starting to chill, I couldn’t resist picking the biggest one. I know I was supposed to wait for the first frost, at the very least, but these were so worth the sacrifice. They literally only took minutes to prepare just to simply be left in a low oven.

Since NO ONE in my house would eat them but myself, I carefully dropped them into an oversized bag and brought them to my brother-in-laws birthday party last weekend. They were quickly identified and inhaled by the other guests, which certainly made up for my households curled noses.

Perfect as a snack but I could see these garnishing soup or even getting crushed and stirred into a fresh pot of mashed potatoes.


CRISP, ROASTED KALE CHIPS

1 Large Bunch Kale, stems removed
2 Tablespoons Extra Virgin Olive Oil
Zest of ONE Lemon
Sea Salt

Pinch Sea SaltPreheat the oven to 250ºF.
To remove the stems of the kale, hold it up side down, stem side up with one hand and pinch the stem with your other thumb and forefinger to tear it up and away from the leaf.
Toss the leaves with the oil and lemon zest in a large bowl to coat evenly.
Lay the leaves out in a single layer on a baking sheet and lightly sprinkle with salt.
Bake for approximately 30 minutes or until crisp.
Cool on brown or  paper towel to remove any excess oil.