This recipe is loosely base on this one.
1/2 head cauliflower
1/4 chopped onion
1 bag Brussels sprouts
1/2 cup quinoa
salt and fresh ground pepper
1/2 cup coconut milk (I used lite)
red pepper flakes
kale or other greens (optional)
Preheat oven to 375 degrees F.
Trim and rinse cauliflower florets. Toss in oil, salt and pepper and red pepper flakes in an oven safe bowl.
Trim and slice Brussels sprouts. Toss in oil, salt and pepper. Transfer to an oven safe bowl
Bake for 30-40 minutes until lightly browned.
Meanwhile, heat 1 tsp coconut oil, add onion and cook until translucent about 5 minutes. Add turmeric, curry powder, ginger and cardamon powder and fry for an additional 30 seconds. Add coconut milk, 1/2 cup water and 1/2 cup quinoa. Bring to a boil. Reduce heat and let simmer for 15-20 minutes until cooked. Season with salt.
Fluff the quinoa, top with roasted cauliflower, and Brussels sprouts. Top with green onions, drizzle lemon juice and toss in some greens such as green onions and chopped kale!
Perfect for a guilt free, week day, office meal!