Quinoa Roasted Cauliflower & Greens with Almond Chipotle Sauce
SERVINGS 4
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.
Nutrition
Calories: 249kcalCarbohydrates: 27gProtein: 9gFat: 14gSaturated Fat: 3gTrans Fat: 1gSodium: 317mgPotassium: 861mgFiber: 7gSugar: 7gVitamin A: 1012IUVitamin C: 111mgCalcium: 135mgIron: 2mg
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