Curry Cauliflower Rice and Quinoa
The beauty with cauliflower rice is that you just have to whizz up the florets in a food processor to get that perfect rice-like texture. No real chopping and little mess. My kind of start to meal prep.
Servings 6 Servings
- 1 head cauliflower
- 1 tablespoon coconut oil
- 1 cup diced carrots about 1 large carrot
- 1/2 cup diced onions about 1/2 medium onion
- 1 tablespoon minced garlic
- 1 teaspoon freshly grated ginger
- 1 1/2 cups water
- 1 cup cooked quinoa
- 1 cup fresh or frozen peas
- 1 tablespoon curry powder
- 1/2 teaspoon cardamom
- 1/4 teaspoon garam masala
- 1 tablespoon tamari
- Red pepper flakes fresh cracked pepper and additional sea salt to taste
- Freshly chopped cilantro optional
- Sliced green onions optional
Remove the leaves and stem from the cauliflower then chop it into small florets. Add the florets to a food processor and process on high until it's the consistency of rice.
Heat the oil in a large skillet over medium heat. Add carrots, onion and garlic and saute until onions have started to soften, about 2 minutes. Stir in ginger and cauliflower and saute for 1 - 2 minutes.
Add water to skillet, bring to a simmer and cover for 10 - 15 minutes until most of the water has evaporated and the cauliflower has softened but still has a slight crunch.
Stir in the quinoa, spices and tamari and let cook for another 1 - 2 minutes. Taste and adjust seasonings as desired. Stir in some cilantro and fresh green onions if using.
Calories: 103kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Sodium: 196mg | Potassium: 274mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3770IU | Vitamin C: 21mg | Calcium: 34mg | Iron: 1.3mg