Meatless Monday: Quinoa, Cauliflower & Greens

This entry was posted on Nov 27, 2017 by Charlotte Bell.

meatless monday

I took some time off from cooking in the past couple weeks due to a minor medical issue. While it was nice to have my partner take care of meals, I began to miss making my own. Nothing is as fresh as one’s own cooking. Also, I truly love researching recipes and working with food.

I found myself craving a veggie bowl. After some research, I found one that features the perfect combination of veggies, protein and a forward flavor. Plus, it comes from Vegan Richa’s blog site. (Vegan Richa’s Indian Kitchen is a new favorite cookbook for me.)

I like to do at least some of my prep work ahead of time. I prefer not to rush once it comes time to assemble a meal. For example, I made the almond-sriracha sauce several hours ahead of time. Because it has quite a few ingredients, I didn’t want to be scrambling to put it together at the same time I was preparing the veggies. Also, making the sauce ahead of time gave the flavors a chance to blend. Making the quinoa ahead of time is also a no-brainer.

This bowl was excellent. The sriracha in the quinoa, cauliflower and sauce give the whole dish a pleasant little kick. The dressing was, above all, gingery. The flavors are complex, but for me, the ginger really stood out, which I like. All in all, this was a very satisfying meal, both for its nutrition and its bold flavor.

The recipe is gluten free and serves 2.

Meatless Monday: Quinoa, Cauliflower & Greens with Almond-Sriracha Sauce

Quinoa
  • 1/2 cup quinoa
  • 1 cup water
  • 1/4 tsp salt
  • 1/2 tsp sesame oil
  • 1/2 tsp sriracha
Roasted Cauliflower
  • 1/2 head of large cauliflower or 1 small cauliflower chopped into small florets
  • 1 tsp sesame oil
  • 1 tsp oil
  • 1 tsp or more sriracha to taste
  • 1/4 tsp ginger powder
Collard Greens
  • 4-5 large leaves of collard greens tough ribs removed and chopped chiffonade
  • 1/2 teaspoon oil
  • a generous pinch of salt and garlic powder
  • 2 tbsp water
Almond Sriracha Sauce
  • 3 tablespoons almond butter or use any other nut butter like peanut butter
  • 2 tsp ginger minced
  • 1/4 tsp garlic powder
  • 1-2 tsp Sriracha to taste
  • 1 tsp apple cider vinegar
  • 2 tsp maple syrup
  • 2 tsp extra virgin olive oil
  • 1/2 tsp sesame oil
  • 3 tbsp coconut milk (I used So Delicious Coconut Milk Beverage, since I already had it on hand.)
  • a generous pinch of salt

Put It Together

Quinoa

  1. Wash the quinoa then cook with the rest of the ingredients. Bring to a boil on medium heat then cook at low-medium heat partially covered 10-15 minutes. Fluff and keep ready. Or use 1 cup cooked quinoa or other grain or lentils.
Roasted Cauliflower
  1. In a bowl, mix all the dressing ingredients. Toss the Cauliflower in it. sprinkle a bit of salt and bake at preheated 425 degrees F for 20-25 minutes.
Collard Greens
  1. While the cauliflower roasts, heat oil in the pan on medium heat. Add the collard greens, salt and garlic and cook for a minute.
  2. Add the water, mix, cover and cook on low-medium heat until lightly wilted.
Almond Sriracha Sauce
  1. Add all the ingredients to a blender and blend well. Taste and adjust salt and spice.
  2. Arrange everything in a bowl and serve with a generous drizzle of the dressing, cilantro leaves and sesame seeds.
About Charlotte Bell
Charlotte Bell discovered yoga in 1982 and began teaching in 1986. Charlotte is the author of Mindful Yoga, Mindful Life: A Guide for Everyday Practice and Yoga for Meditators, both published by Rodmell Press. Her third book is titled Hip-Healthy Asana: The Yoga Practitioner’s Guide to Protecting the Hips and Avoiding SI Joint Pain (Shambhala Publications). She writes a monthly column for CATALYST Magazine and serves as editor for Yoga U Online. Charlotte is a founding board member for GreenTREE Yoga, a non-profit that brings yoga to underserved populations. A lifelong musician, Charlotte plays oboe and English horn in the Salt Lake Symphony and folk sextet Red Rock Rondo, whose DVD won two Emmy awards in 2010.