Turmeric Cauliflower Quinoa Bowls

Cauliflower Turmeric Quinoa Bowls are vegan and gluten-free with crunchy green onions and a hint of cumin! |



  1. In a saucepan, combine quinoa, water, olive oil, sea salt, garlic, turmeric, and cumin and bring to a boil. Simmer covered for about 5-7 minutes, or until the water has begun to evaporate.
  2. Add in chopped cauliflower, cover, and continue to simmer for another 7-8 minutes, or until liquid has completely evaporated. Remove from heat.
  3. Stir in green onion and let sit for about 5 minutes. Garnish with black pepper and ENJOY! Store in the refrigerator for about 2-3 days.


If I don’t have cauliflower already chopped and ready to go, I do that step during the first 5-7 minutes the quinoa is simmering.