Turmeric Cauliflower Quinoa Bowls
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}
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 3 1/2 cups 1x
- Category: Main Dishes
- Method: Stovetop
- Diet: Gluten Free
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Then stir in the green onion, cover the saucepan, and let the ingredients sit for another 5 minutes, cooling at room temperature.
- Lastly, fluff the quinoa mixture with a fork, garnish with black pepper, serve up, and ENJOY!
- Refrigerate leftovers in an airtight container for about 2-3 days.
Notes
- 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.
