Coconut quinoa pilaf.
Ingredients (makes 3-4)
For the Cauliflower:
1 head cauliflower
1 tsp cumin, ground
1 tsp coriander, ground
1 tbs salt
1 tbs coconut oil
For the Quinoa Pilaf:
1tbs coconut oil
1 large brown onion, diced
3 large cloves of garlic
1 tbs ginger, grated
1 bunch coriander, stems only, finely diced
(save the leaves to add at the end)
Generous pinch of sea salt
1.5 tsp ground ginger
1.5 tsp ground turmeric
1 tsp ground cardamom
1 stick cinnamon
2 bay leaves
How to make it:
Preheat your oven to 200 degrees C. Cut cauliflower into small pieces, then place them in a single layer in your roasting dish. Sprinkle over the cumin, coriander, salt and coconut oil and mix to cover the cauliflower. Note you can also use whole seeds crushed up a bit in a mortar and pestle. Roast for approximately 25 minutes or until golden brown. Meanwhile, heat the coconut oil in a nice big saucepan before throwing in your onion, garlic, ginger and coriander and a good pinch of salt, and fry that off for about 5 minutes or until golden. Add the ground spices and stir to combine before adding the cinnamon, bay leaves, coconut milk, chicken stock and quinoa. Bring to the boil and then simmer for 15 minutes or until the quinoa is cooked.
Place the almonds in a fry pan and heat them for a few minutes, being careful not to burn them. Add the apple cider vinegar to the quinoa mix, then once ready to serve, add your greens and stir through until wilted. Top the quinoa with cauliflower and finish with flaked almonds, coriander and chilli.
Big thanks to Frankies Feast for this delicious recipe. More from www.frankiesfeast.com
