This #Glutenfree and #Vegan recipe is, literally, the golden recipe you never thought you needed until NOW!
It only takes around 30 minutes to prepare, and we’re pretty sure any of you have almost all the ingredients in your kitchen.
Thanks to @asaucykitchen for bringing this delicious recipe to all of us, #Quinoa fans!
Time: 35min
Servings: 8 – 10
Difficulty: medium
INGREDIENTS
1 cup of uncooked quinoa
1 tbsp of coconut oil
1 medium onion, chopped
3 cloves of garlic, pressed
1-inch chunk ginger, grated (or 1/2 tsp ground)
1 tbsp of each ground turmeric and curry powder
1 tsp of ground cumin 1 can (14 oz) of crushed tomatoes
2 cups of vegetable stock
1 cup of coconut milk
1 head cauliflower chopped in bite-sized pieces
3 cups of spinach
PREPARATION
1. Add the coconut oil to a large skillet, set it on the stove and warm it up on medium-high heat. When the oil starts to simmer, add the onions, ginger and garlic and sauté until it’s softened and the onion is transparent.
2. Add the turmeric, cumin, curry powder, salt and pepper to taste. Stir-fry for another 2 minutes. Add a splash of water if the pot gets too dry.
3. Add quinoa, tomatoes, vegetable stock, coconut milk and cauliflower. Stir everything and then bring the mixture to a boil. Turn the heat low and let it simmer. Cover and let cook 15-20 minutes, stirring from time to time, so it doesn’t stick to the bottom.
4. Uncover, then stir in the spinach until wilted. You can add some cilantro to serve! This recipe is also easily adaptable to make it as unique as you want: adding proteins, other veggies, or even spicing it up with some red chilli flakes! Credits: @asaucykitchen
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