Quinoa Bowls with Golden Turmeric Cauliflower
Even now, fully grown, we still observe the lunchtime ritual of comparing meals. This one always makes our officemates jealous.
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Cooking time25 min![]()
Prep time10 min![]()
ServingsPortions 4
Ingredients
- 1 small head cauliflower (about 1 lb./450 g), trimmed and cut into bite size florettes, about 5 cups
- 4 Tbsp. (60 mL) Becel® with Avocado Oil margarine, melted and divided
- 1 small red onion, chopped (about 1-1/2 cups/375 mL)
- 1 cup (250 mL) uncooked quinoa
- 2 Tbsp. (30 mL) chopped fresh mint
- 1/2 tsp. (2 mL) turmeric
- 1/2 tsp. (2 mL) ground cumin
- 1/4 tsp. (1 mL) crushed red pepper flakes (optional)
- 1 large avocado, peeled and sliced
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 425° (220°C). Combine cauliflower and 4 tsp. (20 mL) Becel® with Avocado Oil margarine and arrange on 2/3 of jelly-roll pan or rimmed baking sheet. Combine red onion and 2 tsp. (10 mL) margarine and arrange on remaining 1/3 of jelly roll pan. Roast until cauliflower is browned and slightly crispy and onion is tender, about 25 minutes.
- Meanwhile, cook quinoa according to package directions. Fluff with fork and stir in mint. Combine remaining 2 Tbsp. (30 mL) margarine, turmeric, cumin and red pepper flakes and stir into quinoa. Divide quinoa between 4 bowls. Evenly top each bowl with cauliflower, red onion and avocado.
