Cauliflower, Quinoa and Greens

This nourishing recipe is a great way to move into spring eating. It’s light yet fulfilling and nourishing.

CAULIFLOWER, QUINOA, AND GREENS

Roasted cauliflower:

• 1 head cauliflower, cut into bite-sized florets

• 2 tablespoons melted coconut oil or olive oil

• 1 teaspoon each: turmeric, nutmeg and coriander

• Sea salt

Quinoa with greens:

• 2 teaspoons melted coconut oil or olive oil

• 1 medium yellow onion, chopped

• 1 inch fresh ginger root

• 1 teaspoon each: turmeric, cinnamon, cardamom

• 2 cups water

• 1 cup quinoa

• 1 teaspoon sea salt

• 1 tablespoon apple cider vinegar

• 4 cups kale

Roast the cauliflower: Preheat oven to 425. Toss the cauliflower florets with coconut oil, cayenne pepper and a light sprinkle of sea salt. Roast for 25 to 30 minutes on the middle rack, turning halfway, until the cauliflower is tender and golden on the edges.

Cook the quinoa: In a large pot with a lid, warm the coconut oil over medium heat.

Add the onion and ginger and cook about 5 minutes. Add spices and stir. Add water, quinoa and raisins.

Bring the mixture to a boil, then cover and reduce heat to a simmer.

Chop kale and add it to the pot. Cook for 15 minutes, then remove the pot from heat.

Fluff the quinoa with a fork. Stir in the salt and vinegar. Divide the quinoa into bowls.

Top with roasted cauliflower.