Quinoa Bowls with Golden Turmeric Cauliflower

Quinoa Bowls with Golden Turmeric Cauliflower

Prep Time10 mins Cook Time25 mins Makes 4 Yield_measureservings

Even now, fully grown, we still observe the lunchtime ritual of comparing meals. This one always makes our officemates jealous.

Ingredients List

  1. 1 small head cauliflower (about 1 lb./450 g), trimmed and cut into bite size florettes, about 5 cups
  2. 4 Tbsp. (60 mL) Becel® with Avocado Oil margarine, melted and divided
  3. 1 small red onion, chopped (about 1-1/2 cups/375 mL)
  4. 1 cup (250 mL) uncooked quinoa
  5. 2 Tbsp. (30 mL) chopped fresh mint
  6. 1/2 tsp. (2 mL) turmeric
  7. 1/2 tsp. (2 mL) ground cumin
  8. 1/4 tsp. (1 mL) crushed red pepper flakes (optional)
  9. 1 large avocado, peeled and sliced

Directions

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.

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

Calories

400 (1 serving)

Total Fat

23g (1 serving)

Saturated Fat

3.5g (1 serving)

Polyunsaturated Fat

5g (1 serving)

Monounsaturated Fat

13g (1 serving)

Sodium

150mg (1 serving)

Total Carbs

42g (1 serving)

Dietary Fiber

8g (1 serving)

Sugars

5g (1 serving)

Protein

10g (1 serving)

Vitamin D

480% (1 serving)

Calcium

6% (1 serving)

Iron

15% (1 serving)

Potassium

1013mg (1 serving)

Omega-3

1g (1 serving)

Omega-6

4.5g (1 serving)

Vitamin C

120% (1 serving)

Vitamin A

15% (1 serving)