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spiced roasted cauliflower brussels sprout quinoa
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Spiced Cauliflower Brussels Sprout Quinoa

Servings 6

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1 head cauliflower cut into florets
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp garam masala
  • 1/4 tsp sea salt
  • 1 clove garlic crushed
  • 2 Tbsp avocado oil divided
  • 15 Brussels sprouts trimmed and halved
  • 1/4 cup raw shelled pumpkin seeds

Lime Garlic Cilantro Dressing

  • 1/4 cup fresh lime juice
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp cumin
  • 2 small cloves garlic crushed
  • 1/4 cup cilantro chopped
  • 1/2 tsp sea salt
  • fresh ground black pepper to taste

Instructions

  1. Preheat oven to 375 degrees F.

  2. In a fine mesh strainer, rinse quinoa well. In a small pot, put quinoa and water. Bring to a boil. Reduce heat to low and simmer covered for 15 minutes.

  3. In a small bowl, put turmeric, cumin, paprika, cinnamon, garam masala, sea salt and crushed garlic. Add 1 Tbsp avocado oil and stir to combine into a paste.

  4. On a baking sheet, put cauliflower florets. Top with spice paste and toss well to coat well. Spread cauliflower across baking sheet in one layer. Put cauliflower and Brussels sprouts in oven and roast. Roast cauliflower for 25 minutes, stirring halfway through cooking time.

  5. On a separate baking sheet, put Brussels sprout halves. Top with 1 Tbsp avocado oil. Sprinkle with sea salt and black pepper, to taste. Toss to coat well. Spread in one layer across baking sheet. Roast Brussels sprouts for 35 to 40 minutes, stirring halfway through cooking time.

  6. Make dressing by combining all ingredients in a bowl. Whisk to emulsify.

  7. In a large bowl, put cooked quinoa, roasted veggies, pumpkin seeds. Top with dressing and stir to combine well.