MARCUS SAMUELSSON'S QUINOA WITH BROCCOLI, CAULIFLOWER AND TOASTED COCONUT
Quinoa "might be the new kale," said Marcus Samuelsson, the chef and owner of Red Rooster in Harlem. The ancient grain is the star of this quick one-bowl dish, which Mr. Samuelsson created to be an easy weeknight meal. Quinoa, steeped in coconut milk, becomes a rich canvas for vegetables and bold flavors like ginger and Aleppo pepper.
Provided by The New York Times
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Toast coconut in a small, dry skillet over medium heat, stirring, until golden. Set aside.
- Rinse quinoa well in a fine-mesh sieve, then drain. Combine quinoa, 1 1/2 cups water, 1/2 cup coconut milk and 1/2 teaspoon salt in a medium saucepan and bring to boil over high heat. Reduce heat to low, cover, and cook until quinoa has absorbed the liquid, about 15 to 20 minutes. Remove from heat.
- While the quinoa cooks, heat olive oil in a large skillet over medium-high heat. When it shimmers, add broccoli and cauliflower and cook, stirring frequently, about 2 minutes. Then toss in carrots and cook about a minute longer.
- Add celery, scallions, ginger, and garlic and cook, stirring often, until fragrant, about 2 minutes. Place tomatoes in the skillet and mix well. Add parsley, mint, smoked paprika and Aleppo pepper and stir once or twice, until everything is heated through and combined. Season with salt and pepper.
- Spoon quinoa into a wide bowl. Add vegetables and coconut flakes and mix well. Serve hot.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 18 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 574 milligrams, Sugar 4 grams
ROASTED CAULIFLOWER AND BROCCOLI
Provided by Ellie Krieger
Categories side-dish
Time 1h15m
Yield 8 servings (1 serving is 1 cup)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F.
- Place cauliflower and broccoli into a 9 by 13 inch baking dish, toss with the olive oil, and sprinkle with salt. Cover the dish and bake for 1/2 hour. Remove the cover, stir and cook for 30 to 40 minutes more, until vegetables are tender and nicely browned, stirring occasionally.
BROCCOLI AND CAULIFLOWER GRATIN
Provided by Nancy Fuller
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Grease a large baking dish with butter and add the broccoli and cauliflower. Roast until slightly browned, about 15 minutes.
- In a medium saucepan, melt the butter, whisk in the flour and let it cook over medium heat for 3 minutes. Turn the heat off, whisk in the half-and-half, then turn the heat up to high and keep whisking to avoid the flour from clumping. Add the Cheddar, salt and pepper and whisk until the cheese is melted.
- Remove the broccoli and cauliflower from the oven and pour the Cheddar mixture over the top. Sprinkle evenly with the breadcrumbs and bake until golden brown, 25 to 30 minutes.
QUINOA WITH ROASTED CAULIFLOWER AND KALE
Make and share this Quinoa With Roasted Cauliflower and Kale recipe from Food.com.
Provided by reneeumiami
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Peel and smash 1 garlic clove.
- 2. Bring broth and garlic to a boil. Add quinoa. Reduce heat to med-high, cover, and simmer for 15-20 minutes, until the quinoa absorbs the broth.
- 3. Slice cauliflower into 1/2 inch thick slabs, then chop into bite-sized pieces. The flat slices will brown and caramelize better than florets. Slice remaining garlic. Cut the stems out of the kale leaves and chop into 1 inch squares.
- 4. Heat 2 tablespoons coconut oil over medium heat in a large skillet. Add garlic slices. Stir and cook for 1 minute. Add cauliflower cut-sides down. Cook for 5 minutes, or until the cauliflower browns slightly. Flip the cauliflower, sprinkle with 1 teaspoons salt, and cook for another 5 minutes. Turn the heat up to med-high if necessary. The cauliflower should be cooked, but still have a crunch to it. Remove the cauliflower from the skillet and set aside.
- 5. Heat 1 tablespoons in the skillet and add chopped kale. Sprinkle with 1 teaspoons salt. Cook, stirring frequently for 2 minutes, or until the kale turns bright green and starts to wilt. Add the cauliflower back to the skillet and mix.
- 6. Serve the quinoa topped with the cauliflower and kale. Sprinkle with seasame seeds and garnish with garlic scapes, if available.
Nutrition Facts : Calories 308.9, Fat 14, SaturatedFat 9.4, Sodium 998.7, Carbohydrate 36.8, Fiber 5.3, Sugar 1.6, Protein 11.5
CAULIFLOWER QUINOA SALAD
This also works well with broccoli which turns out slightly firmer. quinoa is high in protein so this meal makes a balaned meal for vegetarians. For a tasty variation add some crumbled feta before serving.
Provided by PinkCherryBlossom
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring 200ml water to the boil. Add quinoa and orange juice. Season and bring back to the boil. Reduce the heat and simmer for 10 mins, remove from heat and leave to cool.
- In another pan, cook the cauliflower in boiling salted water for 4 mins, now add peas and beans and cook for a further 2 minutes.
- drain and refresh in cold water.
- mix the mustard, oil and vinegar together.
- slice the pear.
- Toss everything together in a bowl and garnish with parsley if desired.
Nutrition Facts : Calories 341.5, Fat 9.2, SaturatedFat 1.2, Sodium 45.3, Carbohydrate 56.9, Fiber 13.4, Sugar 13.3, Protein 11.3
ROASTED BROCCOLI & CAULIFLOWER
Whenever we make a time-consuming entree, we also prepare this quick broccoli and cauliflower side. The veggies are a good fit when you're watching calories. -Debra Tolbert, Deville, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.
Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CAULIFLOWER & QUINOA SALAD
Cauliflower, Chickpea & Quinoa Salad
Provided by roobarb100
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 220C. Combine cauliflower, garlic, half the lemon rind and 1 tbsp oil in a bowl, season to taste, spread on a large oven tray and roast until golden and tender (15-20 minutes).
- Pat chickpeas dry with absorbent paper, then combine with remaining lemon rind and 1 tbsp oil in a bowl, season to taste, spread on a oven tray and roast until gold (15-20 minutes).
- Meanwhile, place quinoa and 375ml salted water in a saucepan, simmer over medium heat until water is absorbed (12-15 minutes), drain through a fine sieve to remove excess liquid and spread on a tray to cool slightly.
- Combine parsley, mint, spring onion, sherry vinegar, lemon juice and remaining oil in a large bowl, add cauliflower, chickpeas and quinoa, season to taste and toss to combine. Scatter with feta and serve warm.
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