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Roasted Cauliflower and Quinoa

Course Lunch
Cuisine American
Keyword Roasted Cauliflower and Quinoa
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 409kcal

Ingredients

  • 1 cup quinoa, uncooked
  • 2 tbsp butter, unsalted
  • 1 3/4 cup vinegar, white wine
  • 2 tbsp olive oil
  • 2 tablespoon sea salt
  • 2 tbsp lemon juice
  • 2 clove garlic
  • 1/2 tsp, whole red pepper/chili flakes
  • 1 tsp sugar
  • 1 each bay leaf
  • 6 cup water
  • 2 head medium (5-6" dia.) cauliflower
  • 1/8 tsp, ground black pepper, ground

Serve With

  • 2 pepper bell pepper, orange
  • 4 slice ham, deli sliced

Instructions

  • Preheat oven to 475°F. Cook quinoa as directed on package; stir in butter and set aside covered.
  • Add wine, oil, salt, lemon juice, garlic cloves, red pepper flakes (if heat is desired), sugar, bay leaf and 6 cups of water; boil.
  • Cut cauliflower into large florets; add 1/2 to boiling water mixture and cook for 10 minutes.  Remove with a slotted spoon and place on a baking sheet.  Repeat with remaining cauliflower florets.
  • Roast in preheated oven for 15-20 minutes or until golden brown on edges, stirring halfway through roasting.
  • Serve quinoa and cauliflower with pepper strips and ham.

Nutrition

Calories: 409kcal | Carbohydrates: 50g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 3719mg | Fiber: 10g | Sugar: 7g