Quinoa Bowls With Golden Turmeric Cauliflower Recipes

QUINOA BOWLS WITH GOLDEN TURMERIC CAULIFLOWER

Quinoa Bowls With Golden Turmeric Cauliflower image

Make and share this Quinoa Bowls With Golden Turmeric Cauliflower recipe from Food.com.

Provided by maryjjohnson34

Categories Low Cholesterol

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 small head cauliflower, trimmed and cut into bite-size florets, about 5 cups (about 1 lb/450 g)
4 tablespoons becel with avocado oil margarine, melted and divided
1 small red onion, chopped
1 cup uncooked quinoa
2 tablespoons chopped of fresh mint
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1 large avocado, peeled and sliced
1/4 teaspoon crushed red pepper flakes (optional)

Steps:

1. Preheat oven to 425° (220°C). Combine cauliflower and 4 tsp (20 mL) margarine and arrange on two-thirds of a rimmed baking sheet. Combine red onion and 2 tsp (10 mL) margarine and arrange on remaining third of baking sheet. Roast until cauliflower is browned and slightly crispy and onion is tender; about 25 minutes.
2. Meanwhile, cook quinoa according to package directions. Fluff with a fork and stir in mint. Combine remaining margarine, turmeric, cumin and red pepper flakes and stir into quinoa. Divide quinoa between 4 bowls. Top each evenly with cauliflower, red onion and avocado.

Nutrition Facts : Calories 381, Fat 23.1, SaturatedFat 4, Sodium 161.3, Carbohydrate 38, Fiber 8.9, Sugar 2.4, Protein 9

GOLDEN TURMERIC CAULIFLOWER AND QUINOA BOWLS

Golden Turmeric Cauliflower and Quinoa Bowls image

Make and share this Golden Turmeric Cauliflower and Quinoa Bowls recipe from Food.com.

Provided by Mary Jenny

Categories Low Cholesterol

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 medium head cauliflower, trimmed and cut into bite-size florettes, about 5 cups
1 small red onion, chopped
4 tablespoons becel with avocado oil margarine, melted and divided
1 cup uncooked quinoa
2 tablespoons chopped of fresh mint
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1 large avocado, peeled and sliced
1/4 teaspoon crushed red pepper flakes (optional)

Steps:

1. Preheat oven to 425° (220°C). Combine cauliflower and 4 tsp (20 mL) margarine and arrange on two-thirds of jelly roll pan or rimmed baking sheet.
2. Combine red onion and 2 tsp (10 mL) margarine and arrange on remaining third of jelly roll pan. Roast until cauliflower is browned and slightly crispy and onion is tender; about 25 minutes.
3. Meanwhile, cook quinoa according to package directions. Fluff with fork and stir in mint. Combine remaining 2 tbsp (30 mL) margarine, turmeric, cumin and red pepper flakes and stir into quinoa. Divide between four bowls. Evenly top each bowl with cauliflower, red onion and avocado.

Nutrition Facts : Calories 401.2, Fat 23.3, SaturatedFat 4.1, Sodium 185.5, Carbohydrate 42, Fiber 10.5, Sugar 4, Protein 10.5

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