Turmeric Cauliflower Quinoa Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cauliflower Turmeric Quinoa Bowls are a delicious blend of turmeric and cumin, garlic and onion. Enjoy this recipe as a light main dish or a piquant side dish! These quinoa bowls are big on flavor without a lot of fuss! {Gluten-Free + Vegan} 


  • 1 cup quinoa
  • 2 cups water
  • 2 tablespoons olive oil
  • 1/8 teaspoon sea salt
  • 3 cloves garlic, pressed
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 2 cups cauliflower, chopped into small florets
  • 1/4 cup green onion, thinly sliced
  • Pepper to taste


  1. In a saucepan, bring to a boil the quinoa, water, olive oil, sea salt, garlic, turmeric, and cumin. Then simmer covered for about 5-7 minutes, or until the water has begun to evaporate.
  2. Add the chopped cauliflower florets, cover the saucepan again, and continue to simmer for another 7-8 minutes, or until the liquid in the saucepan has completely evaporated and the quinoa becomes fluffy. Remove the saucepan from the heat.
  3. Then stir in the green onion, cover the saucepan, and let the ingredients sit for another 5 minutes, cooling at room temperature.  
  4. Lastly, fluff the quinoa mixture with a fork, garnish with black pepper, serve up, and ENJOY!
  5. Refrigerate leftovers in an airtight container for about 2-3 days.


  • If I don’t have cauliflower already chopped and ready to go, I prepare it during the first 5-7 minutes the quinoa is simmering.
  • In the event your quinoa brand follows different water-quinoa-cooking ratios, prepare enough so that you have two cups of cooked quinoa.