Curried Cauliflower Quinoa

Curried Cauliflower Quinoa

                              Curried Cauliflower Quinoa

What I love about this gluten-free seed -besides its high protein content (contains all 9 essential amino acids) and plentiful nutrients like iron, fiber, and magnesium, is its versatile nature.  I like to make many variations on quinoa pilaf.  Quinoa is cooked like a grain- but in fact it is not a grain but a nutrient dense seed from the Andes.  I like to soak it in apple cider vinegar to make it more digestible by activating the enzyme phytase- soaking  releases the enzyme to make beneficial nutrients available.   Unfortunately we do not get the full nutrients unless we soak.   I like to soak it for about 30 minutes in 1 teaspoon of apple cider vinegar per cup of water.  Best to use warm filtered water.

It is good to get in the habit of soaking all nuts, seeds, and grains.  By soaking we release the enzymes and enhance digestibility and overall better absorption.  Quinoa is great for those with celiac (gluten allergy), candida overgrowth, and other digestive imbalances/ food sensitivities.  There is an overall lightness to quinoa even though it is a protein packed seed- unlike any other “grain”.  I like to make breakfast porridges, stuffed veggies, salads, pilafs, or use as a rice substitute.

In this rendition I combine cauliflower, shredded carrots, kale and cilantro in an encasement of hand-blended curry powder with quinoa.  Quinoa is light in texture and due to it’s noncommittal flavor combines well with curry.  I really love the curry recipe I acquired from Annemarie Colbin’s The Natural Gourmet.  I used to use pre made curry powders but It is just not the same as blending your own.  There are subtleties in curry blends- you can adjust to your taste.  I like to make a big batch and store in a glass container.  Also making your own ensures freshness.  These spices are great for enhancing digestion and combined with the fat of coconut oil absorbs into the body better. I often use coconut oil for sautéing due to its nature in remaining stable with high heat cooking.

So maybe this dish inspires you to dream of far and distant lands- as it does for me:)  I have such an affinity to Asia and its cuisine.  Although I do find a lot of Indian fare to be oily, heavy, and over cooked, as well as laden with dairy.  Which made me focus more on Ayurvedic food (a system meaning “science of life”-derived from a 5,000 year old Indian tradition of holistic healing).  The food Ayurveda offers is prepared in a whole foods manner- focusing on fresh ingredients and mindful cooking practices that incorporate all 6 flavors.  I find this type of food to be more healing, satiating, and in alignment with the cooking I create.

Ingredients (organic):

2 cups of dry quinoa (soaked, cooked, cooled)
1 and 1/2 cup go chopped cauliflower 2 carrots peeled and shredded
1/2  kabocha squash
1/2 cup of cilantro
1 large shallot diced
2 cloves garlic diced (optional)
1 inch piece of peeled ginger shredded
2 tablespoons of extra virgin coconut oil and or Ghee
1 lime
1 and 1/2 tablespoons of curry powder
Salt and pepper to taste



To begin-

-Soak and drain quinoa.  You can use a medium-sized pot with 4 cups of water with a little salt.  Bring water to boil and add quinoa, lower temp.on low and cover pot. Takes about 20 min.  Or you can use a stainless steel rice cooker (better than aluminum or teflon since they leak harmful chemicals).

-Chop and set aside veggies.  In a medium saucepan sauté chopped shallots, garlic, ginger with coconut oil, and curry powder. for 2 minutes.  Make sure not to burn by stirring and mixing curry well.  Add salt and pepper.

-Now add cauliflower, sauté for 4 minutes.  Then add kale and carrots.  Coating all the veggies with the curry.

-Now in a big steel or ceramic mixing bowl mix the cooled quinoa with the sauté mixture.  Add the cilantro, salt and pepper to taste, and squeeze lime and serve 🙂

Curry blend- use organic spices.
2 tablespoons of coriander seeds
2 tablespoons turmeric
2 tablespoons of cumin seeds
1 teaspoon of ground ginger
1 teaspoon of dill seeds
1/2 teaspoon of fennel seeds
1/2 teaspoon whole white peppercorns
1/2 teaspoon of cardomom pods
6 fenugreek seeds

-preheat oven 250

-combine all the ingredients in a shallow baking pan.  Bake for 15 min.  Grind in spice or coffee grinder.  Store in glass jar.

Handmade Organic By Telah is a plant-based food delivery service located in Bedsty Brooklyn.  I provide balanced vegan, gluten-free, and organic animal protein options to support overall health, detox, and healthy immune system functioning. My mission is to help guide client’s towards cleaner and more sustainable eating and living.  I carefully construct weekly meal plans for each individual client and do the shopping, cooking, and delivery. Private chef services are available too. This service is recommended for at least 3 months to meet health challenges. It is most effective as a lifestyle and regular way of eating. Meal plans are free of processed ingredients, GMOs, dairy, gluten, bad oils and salt, and excessive meat. As a client you will learn new ways to eat a plant-based diet which incorporates anti-inflammatory food and healing your microbiome.

Telah is a health-supportive chef and received her certification from The Institute for Integrative Nutrition in 2004. She is a Holistic Health Counselor and certified with The American Association of Drugless Practitioners and has a CNHP certification. She also teaches Ashtanga Yoga for beginners at New Vibe Yoga in Manhattan. And received her yoga training with Richard Freeman and many long time Ashtanga Yoga teachers in NYC.  She works in the NYC area.

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