Name: Curried Cauliflower Quinoa Bowl with Arugula, Pistachios & Mint
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 1 ½ medium heads cauliflower; 710 ml chicken or vegetable broth; 1 ½ English cucumbers; 1 small pkg fresh mint; 1 ½ cups pistachios, unsalted; 1 cup plain Greek yogurt; 1 ½ cups quinoa; apple cider vinegar; black pepper; curry powder; extra virgin olive oil; garlic powder; salt; tahini

Curried Cauliflower Quinoa Bowl with Arugula, Pistachios & MintCurried Cauliflower Quinoa Bowl with Arugula, Pistachios & Mint — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

1 ½ medium heads cauliflower

710 ml chicken or vegetable broth

1 ½ English cucumbers

1 small pkg fresh mint

1 ½ cups pistachios, unsalted

1 cup plain Greek yogurt

1 ½ cups quinoa

apple cider vinegar

black pepper

curry powder

extra virgin olive oil

garlic powder

salt

tahini

Instructions

Preheat oven to 230°C (450°F).

In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, place oil and spices in a large bowl. Stir to combine the spice oil.

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Separate each cauliflower into bite-sized florets and cut stems into smaller pieces. Add to the bowl with the spice oil and stir to coat. Transfer to a large baking sheet pan and spread out in an even layer.

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until cauliflower is fork-tender, 15-20 minutes. Remove from oven.

While the cauliflower is roasting, pick mint leaves off the stems; discard stems and mince the leaves. Place half of the mint in a medium bowl. (Reserve remaining mint for serving.)

Add yogurt, tahini, water, vinegar, additional garlic powder, and salt to the bowl with the mint. Whisk to combine the sauce and set aside.

Trim and quarter cucumbers lengthwise, then cut crosswise into bite-sized pieces.

Roughly chop pistachios.

To serve, divide quinoa, cauliflower, arugula, and cucumber between bowls. Drizzle with sauce, then top with pistachios and reserved mint. Enjoy!

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