Golden Turmeric Cauliflower and Quinoa Bowls

Golden Turmeric Cauliflower and Quinoa Bowls

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  • Preparation Time

    10 mins

  • Cooking Time

    25 mins

  • Recipe Serves

    4

Ingredients


  • 1 small head cauliflower (about 1 lb./450 g), trimmed and cut into bite size florettes, about 5 cups
  • 1 small red onion, chopped (about 1-1/2 cups/375 mL)
  • 4 Tbsp. (60 mL) Becel® with Avocado Oil margarine, melted and divided
  • 1 cup (250 mL) uncooked quinoa
  • 2 Tbsp. (30 mL) chopped fresh mint
  • 1/2 tsp. (2 mL) turmeric
  • 1/2 tsp. (2 mL) ground cumin
  • 1/4 tsp. (1 mL) crushed red pepper flakes (optional)
  • 1 large avocado, peeled and sliced

Preparation

Step 1

Preheat oven to 425° (220°C). Combine cauliflower and 4 tsp. (20 mL) Becel® with Avocado Oil margarine and arrange on 2/3 of jelly-roll pan or rimmed baking sheet. Combine red onion and 2 tsp. (10 mL) margarine and arrange on remaining 1/3 of jelly roll pan. Roast until cauliflower is browned and slightly crispy and onion is tender, about 25 minutes.

Step 2

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 quinoa between 4 bowls. Evenly top each bowl with cauliflower, red onion and avocado.

Nutritional Information:

Recipe : Golden Turmeric Cauliflower and Quinoa Bowls
Recipe Serves : 4

1 servingAmount% Daily Value
Calories:400  
Total Fat:23 g 
Saturated Fat:3.5 g 
Trans Fat:0 g 
Polyunsaturated Fat:5 g 
Monounsaturated Fat:13 g 
Cholesterol:0 mg 
Sodium:150 mg 
Total Carbs:42 g 
Dietary Fiber:8 g 
Sugars:5 g 
Protein:10 g 
Vitamin D: 480 %
Calcium: 6 %
Iron: 15 %
Potassium:1013 mg 
Omega-3:1 g 
Omega-6:4.5 g 
Vitamin C: 120 %
Vitamin A: 15 %
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