Curried Quinoa and Cauliflower

30 min · Serves 4

From USDA MyPlate Kitchen. USDA Supplemental Nutrition Assistance Program (SNAP)

What goes in

• 1 cupquinoa
• 29.6 mlolive oil
• 19.7 mlcurry powder
• 2½ mlcumin
• 1 cuplow-sodium vegetable broth
• 2garlic cloves
• 1½ lbcauliflower
• 1 cupfrozen peas
• ⅓ cuplow fat plain yogurt
• ½ cuproasted cashews
• ¼ cupfresh cilantro
• 29.6 mlgreen onion
• 29.6 mllime juice
• salt (optional)

How to cook it

1. Wash hands with soap and water.
2. Cook quinoa until just tender, according to package directions.
3. Heat oil in saucepan over medium-high heat. Add curry powder and cumin, and cook, about 30 seconds, or until fragrant.
4. Stir in broth and chopped garlic. Bring to a boil.
5. Add cauliflower, cover, and return to a boil. Reduce heat to medium and simmer 3 minutes.
6. Add frozen peas and cook until cauliflower is just tender, stirring occasionally. Remove from heat.
7. Stir in 2 tablespoons broth from cauliflower mixture into yogurt in small bowl.
8. Add yogurt mixture to cauliflower. Fold in quinoa, cashews, and cilantro.
9. Sprinkle with green onion and top with a little fresh lime juice.
10. Optional: Season with a pinch of salt.

More Kubbord recipes