How to make vegetarian curried coconut quinoa with roasted cauliflower

Robin Donovan

Recipe Developer

Quinoa is a wonderful grain to use as a base for vegetarian meals because it is a complete protein. In fact, it has twice the protein content of other grains such as barley and rice, and it is also gluten free. The only downside to quinoa is that it can be a bit bland on its own, but that’s easily fixed by cooking it in a flavorful liquid and infusing it with spices. The recipe below uses rich coconut milk as a cooking liquid and includes ginger, curry powder, and other flavorful ingredients.

Cauliflower becomes deeply caramelized through oven roasting in this recipe, making it a satisfying topper for this rich, spiced quinoa dish. Studded with raisins and flavored with lots of aromatic spices, this dish is sure to satisfy.

Cooktop Cove

Vegetarian Curry Coconut Quinoa with Roasted Cauliflower

10 minutes

45 minutes

55 minutes

For the cauliflower

1 head cauliflower, cut into small florets

2 tablespoons extra-virgin olive oil or coconut oil

Pinch of salt

For the quinoa

1 tablespoon extra-virgin olive oil or coconut oil

1 medium yellow onion, chopped

1 tablespoon grated fresh ginger

2 teaspoons curry powder

1 teaspoon ground turmeric

1 teaspoon salt

1 (14-ounce) can coconut milk

1/2 cup water

1 cup quinoa

1/3 cup raisins

1 tablespoon freshly squeezed lime juice

2 tablespoons chopped cilantro

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil.

In a large bowl, combine the cauliflower florets, oil and a pinch of salt and toss to coat.

Transfer the cauliflower to the prepared baking sheet and roast for 15 minutes. Turn the cauliflower florets over and roast for 10 to 15 minutes longer, until the cauliflower becomes tender and begins to brown.

While the cauliflower is roasting, make the quinoa. In a large saucepan, heat the oil over medium heat.

Add the onion and cook, stirring, for about 5 minutes, until softened.

Stir in the ginger, curry powder, turmeric and salt and cook, stirring, for 30 seconds.

Add the coconut milk, water, quinoa and raisins and bring to a boil over medium-high heat.

Reduce the heat to low, cover and simmer for 15 minutes. Remove the pot from the heat, but keep it covered. Let stand for 5 minutes.

Stir the lime juice and roasted cauliflower into the quinoa and serve immediately, garnished with cilantro.

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