This has become one of my hubby’s favorite dishes. I made it for us on date night recently, when we were down to very few veggies in the fridge. It came together really well and he has requested it several times over the last week! It is really easy and you can vary it with any kind of veggies that you have on hand. It would even be delicious with a few sun dried tomatoes. It serves two- three as a main dish or you could serve it as a side. Maybe even along with some baked tofu…… yummmmmm.
Quinoa (Pronounced “KEEN-wah”) is actually a seed and is complete protein. It has more fiber than brown rice or pasta. I will make a large batch and store it in the fridge to add to salads for quick weekday meals. I love Ancient Harvest brand quinoa. It is already rinsed, saving you that step and lots of time. I am all for anything that will save me time. I usually use the white variety, but the red is really good to and it gives your dishes a beautiful burst of color.
- 3/4 cup quinoa
- 15 spears of asparagus
- 2 cups cauliflower
- 1/4 cup Balsamic Vinegar
- 1 tbsp Maple Syrup
- 1 tbsp digon mustard
- curry, to taste
- smoked paprika, to taste
- ginger, to taste
- Preheat oven to 400.
- Rince Cauliflower really well. I usually put a head of cauliflower in a big bowl of water upside down and let it sit for about 15 minutes to loosen the dirt. Then, after cutting it, place the flowers back in water and rince several times until the water runs clear.
- Trim woody ends off of asparagus and shave slightly. Rince well.
- Bring 3/4 cup quinoa and 1 3/4 cup water to a boil in medium sauce pan. When it starts to boil, reduce heat and simmer 15 minutes. Set aside
- Lightly spray asparagus and cauliflower with a little Pam. Sprinkle with Curry, Ginger and paprika. I use around 1 tsp curry and about 1/2 tsp of ginger and paprika.
- Place asparagus and cauliflower on a pan and roast for about 15 minutes or until tender.
- Meanwhile, mix vinegar, mustard, maple syrup and a dash each of curry, paprika and ginger together in a bowl.
- In a large bowl, combine quinoa with vinegar mixture and mix well to coat the quinoa.
- Chop the asparagus into 1/2 inch pieces and chop cauliflower a little more- if necessary.
- Add cauliflower and asparagus to quinoa.
- EAT UP!!!!
I had mine over a bed of arugula- delicious!
The Healthy: (per 2 very large servings): Cals: 385, Protein: 16g, Carbs: 76g, Fat: 4g