A flavorful and wholesome dish combining spiced quinoa with roasted cauliflower, perfect for a nutritious and satisfying meal.
Preheat your oven to 400°F (200°C). Cut the cauliflower into small florets and spread them on a baking sheet. Drizzle with a little oil and roast for 20 minutes until golden and tender.
Roasting the cauliflower enhances its natural sweetness and adds a delightful texture.
Rinse the quinoa under cold water. In a pot, bring 2 cups of vegetable broth to a boil. Add the quinoa, reduce the heat, and simmer for 15 minutes until the liquid is absorbed.
Rinsing quinoa removes its natural coating, which can taste bitter.
In a large pan, heat a little oil over medium heat. Sauté the onion and garlic until fragrant and translucent, about 5 minutes.
Cooking the onion and garlic slowly releases their natural sweetness.
Add the cumin seeds, curry powder, and turmeric to the pan. Stir for 30 seconds to toast the spices and release their aroma.
Toasting spices intensifies their flavor, so don't skip this step.
Add the roasted cauliflower, cooked quinoa, and green peas to the pan. Mix everything well and cook for 5 minutes to combine the flavors.
Stir gently to avoid breaking the cauliflower florets.
In a small bowl, temper the yogurt by adding a spoonful of the hot mixture to it, then stir it back into the pan. Mix in the cashews and cilantro.
Tempering the yogurt prevents it from curdling when added to the hot dish.
Serve the dish warm with a side of mango chutney. Enjoy your flavorful and nutritious meal!
Adding a dollop of chutney enhances the dish's sweet and tangy notes.
