Curried Quinoa and Cauliflower

Ingredients

• 1 cup quinoa, rinsed
• 2 tablespoons olive oil — or cooking oil of choice
• 4 teaspoons curry powder
• 1/2 teaspoon cumin
• 1 cup vegetable broth, low-sodium
• 2 garlic cloves, chopped
• 1 head of cauliflower, trimmed and cut into small florets — about 1 1/2 pounds
• 1 cup frozen peas
• 1/3 cup plain yogurt, low fat
• 1/2 cup cashews, roasted without salt
• 1/4 cup cilantro, fresh, chopped
• 2 tablespoons green onion (scallion), chopped
• 2 tablespoons lime juice
• salt — pinch, optional

Method

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.
4. Add curry powder and cumin, and cook, about 30 seconds, or until fragrant.
5. Stir in broth and chopped garlic.
6. Bring to a boil.
7. Add cauliflower, cover, and return to a boil.
8. Reduce heat to medium and simmer 3 minutes.
9. Add frozen peas and cook until cauliflower is just tender, stirring occasionally.
10. Remove from heat.
11. Stir in 2 tablespoons broth from cauliflower mixture into yogurt in small bowl.
12. Add yogurt mixture to cauliflower.
13. Fold in quinoa, cashews, and cilantro.
14. Sprinkle with green onion and top with a little fresh lime juice.
15. Optional: Season with a pinch of salt.