Quinoa Roasted Cauliflower & Greens with Almond Chipotle Sauce

Quinoa Roasted Cauliflower & Greens with Almond Chipotle Sauce

SERVINGS 4
Course Dinner, Entree, Lunch, Main Course, Main Dish, Salad
Cuisine American, Americana, TexMex, Vegan, Vegetarian

Ingredients
 

Quinoa:

  • 1 cup quinoa cooked
  • 2 cup water
  • 1/4 tsp salt
  • 1/2 tsp sesame oil
  • 1/2 tsp sriracha

Roasted Cauliflower:

  • 1 large cauliflower head chopped into small florets
  • 1 tsp sesame oil
  • 1 tsp olive oil
  • 2 tsp Sriracha
  • 1/2 tsp ginger powder

Collard Greens:

  • 8-10 leaves collard greens 1 large leaves tough ribs removed and chopped chiffonade
  • 1/2 teaspoon olive oil
  • pinch salt
  • 2 Tablespoons water

Almond Sriracha Sauce:

  • 1/4 cup almonds soaked
  • 1/4 cup water
  • 2 tsp ginger minced
  • 1/4 tsp garlic powder
  • 1-2 tsp Sriracha
  • 1 tsp apple cider vinegar
  • 2 tsp maple syrup
  • 2 tsp olive oil
  • 1/2 tsp sesame oil
  • 3 Tablespoons coconut milk I used So delicious Lite culinary coconut milk
  • salt

Instructions
 

Quinoa:

  • Wash the multi color quinoa then cook with the rest of the ingredients. Bring to a boil on medium heat then cook at low-medium heat partially covered 10-15 minutes. Fluff and keep ready. Or use 1 cup cooked quinoa or other grain or lentils.

Roasted Cauliflower:

  • In a bowl, mix all the dressing ingredients. Toss the Cauliflower in it. sprinkle a bit of salt and bake at preheated 425 degrees F for 20-25 minutes.

Collard Greens:

  • While the cauliflower roasts, heat oil in the pan on medium heat. Add the collard greens, salt and garlic and cook for a minute. Add the water, mix, cover and cook on low-medium heat until lightly wilted.

Almond Chipotle Sauce:

  • Add all the ingredients to a blender. Blend well and use. Taste and adjust salt and spice.
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