Curried Coconut Quinoa and Greens with Roasted Cauliflower
Quinoa cooked in coconut milk with spicy Indian flavors, mixed with greens and topped with roasted cauliflower. A simple, vegan and gluten-free meal.
Updated by Kathryne Taylor on October 22, 2024
Afternoon forecast: too many decisions up in the air. I stayed up to an ungodly hour last night trying to plan out what I need for my new [rent] house and where to put everything. I don’t know why I didn’t drag my blinky-eyed self to bed earlier, as my subconscious sorted some things out while I was asleep. Isn’t that how it always goes?
So today, in addition to sucking down two mugs of strong coffee and stumbling across a promising oatmeal cookie recipe, I’ve made some executive decisions. I’m feeling good about my pendant lamp choice for the dining area and can’t wait to hang this big print on the living room wall.
I’ve also been searching Craigslist for a used washer/dryer set (is buying used a bad idea?). Speaking of Craigslist, I feel compelled to tell you about an app I found called Craigslist Pro. For two bucks, you can save searches and get notified when there are new results! Major time saver.
Maybe I should publish a post about all of my favorite tech tools soon. Would that be helpful? I could also post some before and after pics of my new space. Any takers?
I’m sorry, my mind is all over the place. Please be patient with me over the next couple of weeks. I’ll be going nuts trying to pack and unpack and get organized in my new place. At least I have lots of quinoa leftovers for sustenance. This dish is a new favorite. Although it definitely doesn’t qualify as authentic Indian food, the Indian flavors of turmeric, curry powder and coconut milk complement quinoa nicely. Dinner’s ready!
Curried Coconut Quinoa and Greens with Roasted Cauliflower
Quinoa cooked in coconut milk with spicy Indian flavors, mixed with greens and topped with roasted cauliflower. A simple, vegan and gluten-free meal.
Ingredients
Roasted Cauliflower
- 1 head cauliflower, cut into bite-sized florets
- 2 tablespoons melted coconut oil or olive oil
- ¼ teaspoon cayenne pepper
- Sea salt
Curried coconut quinoa with greens
- 2 teaspoons melted coconut oil or olive oil
- 1 medium yellow onion, chopped
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- ½ teaspoon curry powder of choice (optional)
- ½ teaspoon ground cardamom
- 1 can (14 ounces) light coconut milk
- ½ cup water
- 1 cup quinoa, rinsed well in a fine mesh colander
- ⅓ cup raisins
- 1 teaspoon sea salt
- 1 tablespoon apple cider vinegar
- 4 cups baby arugula or chopped chard, spinach, maybe even kale*
- Optional garnishes: 2 green onions, chopped, and a sprinkle of red pepper flakes
Instructions
- Roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss the cauliflower florets with coconut oil, cayenne pepper and a light sprinkle of sea salt. Roast for 25 to 30 minutes on the middle rack, turning halfway, until the cauliflower is tender and golden on the edges.
- Cook the quinoa: In a large pot with a lid, warm the coconut oil over medium heat. Add the onion and cook until it is turning translucent, stirring often, about 5 minutes. Add the ginger, turmeric, curry powder and cardamom and stir until fragrant, about 30 seconds. Pour in the coconut milk, water, rinsed quinoa and raisins. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, then remove the pot from the heat and let it rest, covered, for 5 minutes.
- Fluff the quinoa with a fork. Stir in the salt, vinegar and greens (if you intend to eat this dish as leftovers, I recommend storing leafy greens separate from the quinoa, as the greens don’t reheat well). Divide the quinoa into bowls and top with roasted cauliflower. Garnish with green onions and red pepper flakes if you’d like.
Notes
- Loosely inspired by the sweet potato wrap at The Mixx in Kansas City, which also inspired this quick roasted Brussels sprouts dish. If you like curried cauliflower with coconut, try this soup.
- *Greens: I’m pretty sure chopped spinach or chard would work great in this recipe. If you’d like to try kale, remove the ribs first. To soften the chopped kale, you might want to sauté it in a little coconut oil or massage it first, like you would for a raw kale salad.
- For added protein, mix in some cooked chickpeas or pre-steamed lentils. For what it’s worth, though, I find this dish to be very filling as is.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Wow, they all look so delicious I don’t know where to start. What great ideas, thank you for sharing. Amybeth Hurst, Portland, ME
Delicious and so full of flavor! The coconut milk in the quinoa was divine. My husband, a meat-eater probably said, ‘This is so good!” about a bazillion times as we were eating dinner. He also mentioned how everyone should be a vegetarian for at least a week so they understand what flavors are instead of just throwing salt on meat and calling it a meal. I’ll say this was a big win.
High five, Tricia! Your comment made me smile. I’m so glad you both enjoyed this dish! Thanks for letting me know!
This is the second time making the curried quinoa. I liked it so much I’m back at it. The first time I missed that there were raisins in the recipe lol I am transitioning to vegan and this is a great dish. I find myself coming to your site a lot lately. Thanks for the ideas!
Thanks, Kia! I’m so glad you enjoyed this dish! :)
Sounds so good and will be making it very soon. One question: Could you substitute coconut milk you buy in half gallon located in the refrigerated section for the canned coconut milk?
Love your blog.
Marianne, I’m so sorry I missed your question earlier. Yes, I think that would work just fine!
Made this recipe a few nights ago..not only was it delicious the night we made it, but perfect for lunch the next day (I used kale and didn’t have any problems with soggy greens). Considering making it for the 2nd time this week. Thanks!
Glad you enjoyed the cauliflower quinoa, Brittany!
Made this tonight and it was absolutely delicious – thank-you!
Hooray, thanks Megan!
Loved the coconut quinoa! I used leftovers the next day in a wrap and it was so good I decided to post the recipe on my blog (and link to your site). Thanks for the inspiration!!!
http://www.steworastory.com/2015/01/spiced-roasted-veggie-wraps-three-ways.html
Thanks, Trisha! Your wrap ideas are terrific!
So delicious! Thanks Kate. When does the cider vinegar get used?
Thanks, Madeline! You stir in the vinegar after the quinoa is done cooking (step three).
Is apple cider vinegar okay? Or is there an actual “cider vinegar” only that just wasn’t at Publix?
Yes, that’s the one! I’m sorry for the confusion. Correcting the recipe now.
This is by far the best tasting quinoa I have ever had. This is my new favorite way to eat quinoa. Thank you for the beautiful photos as well.
Thanks, Michell!
Well, this is a first as my husband (who is not a big fan of quinoa) raved about how good this turned out! Thanks so much for your yummy recipes – so healthy too!
This looks amazing! One question though; I’m cooking for a vegetarian cauliflower-hater, is there anything in particular that you’d suggest as a substitute? Thanks :)
Hmmmm! Are you *sure* your cauliflower hater hates roasted cauliflower? It’s really different from raw/steamed cauliflower. I bet this dish would be great with roasted butternut or maybe broccoli.
Soooo good!!!
gorgeous dish!! Wow, it’s so good – shame my hubby isn’t here to enjoy it with me, lucky for me because I’ll just have to make it again!
So glad you enjoyed this one, Niki!
I made this last night and absolutely love it! I don’t care for coconut milk, so I used water to cook the quinoa instead and it turned out really well. It’s really budget friendly too! Thanks so much for all of your great recipes.
Thank you, Katie! So glad you loved this one!
Great recipe! A lot of heat in this from the spices, even without the extra pepper flakes at the end. Seems like to get the ratios right you would need an extra head of cauliflower. I used the kale (gently steamed ahead of time) and I think it works well especially if using as leftovers, because it’s sturdier than arugula. This dish is very filling, will definitely make again!
Thanks, Amanda. I try to be careful with my spices. I love spicy but I know not everyone does. :) Kale sounds like a great sub.
Very very yummy! Found myself craving this meal after mine was all gone… Awesome recipe! Love the coconut milk with the quinoa. I’ve always wanted to find a way to spice up quinoa. Excellent.
Glad you enjoyed it, though!
This dish is amazing. The quinoa is so flavorful and creamy with the coconut milk and spices… And the arugula and raisins are perfect additions. In love. Think this will be on our menu weekly!
Glad I found your blog.. Thank you!
Hooray! Thank you, Casey. :)
This was such a flavorful, healthy and fast meal – thank you for the recipe. We loved it!
Happy to hear it! Thank you!
I am curious – do you think this will freeze well? trying to come up with some make ahead meals so I can be a healthy human, but do not want boring meals, and this looks fan-tas-tic!
Hey Wendy! Good question. I haven’t tried, but I think it might. If you’re on the look-out for more freezer-friendly meals, check out my freezer burritos, lentil soup and black bean soup!
Kate, I stumbled upon your blog while looking for vegetarian recipes. I am an occasional vegetarian. I really enjoy the style of your blog, chatty, but not too much. It allows the reader to get to know you. Like you I have two kitchen assistants, Riley and Bella. They are Jack Russell terrorists! They are in charge of flood clean up.Anyway, back to the recipe. I made this last night and forgot to photograph the end results. It was amazing. My husband who was raised on “meat and taters” gave it two thumbs up. Roasting the cauliflower gave it a nutty taste and the coconut oil and milk really brought the dish together.We are upper middle age and are watching our diet and trying to reduce the cholesterol laden foods. I have several of your recipes printed and ready to make. Thanks for all of the yummy ideas!
Nancy, thank you so much for your note! I’m delighted that you found my blog and hope you enjoy those other recipes just as much. Cookie sends her best to Riley and Bella!
I found your beautifully presented website and have been working my way through your recipes in an effort to move my family to a vegetarian diet. Your food is amazing – my meat loving husband loves the recipes and asked where I was getting them from (I showed him and now he’s reading the blog too ). My 7 year old son is finally eating a varied diet and said the cauliflower in this recipe was yummy. Now to find a recipe that will convert my 3 year old daughter who only likes food if it’s chocolate or ketchup flavoured )
Dawn, that is wonderful to hear. Thank you so much for letting me know! I was a super picky little girl myself, so I am confident she’ll come around eventually. :)
My husband just apoligised after every mouthful for eating so quickly…it.is.so.delicious.sorry…and licked the bowl clean. There goes my lunch for tomorrow.
Quick, easy, über delicious recipe. This was my first visit to your blog, it won’t be my last. Good work, keep it up!
Woohoo! Glad it was a hit, and I’m glad you found my blog! Hope you enjoy the other recipes just as much, Victoria.
I just made this dish and its amazeballs. I didn’t have raisins so I used a little bit of prunes and it came out perfect. What I like so much about this recipe is the spices used, they’re all great for your system. So glad I came across this yum!
Thanks, Lisa! Glad you enjoyed it!
Kate, I am new to the gluten free world and I am loving your recipes. The quinoa with cauliflower is delicious. I’m eating it as I type! I added some avocado, and the whole thing is just wonderful. My “Eat Meating” husband won’t try it though as he hates Curry–Poor guy!
Thank you! So glad you’re enjoying this one. More curry for you! :)
Made this last night; first time cooking with quinoa, and it turned out great! Added in the chickpeas, and didn’t have ground ginger so subbed in mixed spice.
Will be making again, for sure; regularly, most likely. Thank you for sharing the recipe!
Thanks, Jamie! I’m so glad you enjoyed this one.
So I’m late to the party, but… what a great and forgiving recipe. I made so many substitutions I won’t even start, but I really believe you can use this recipe as inspiration, use what you have on hand and end up with a delicious meal. I look forward to making it as written, too;)
Thank you, Elizabeth! Glad your version turned out great.
My husband and I are new vegans and were so excited to have found your site. We were able to find many recipes and they are sooo full of flavor and spice. I love the pics…recommendations and stories!
Hi Tiffany! I’m so glad you found my site. Thanks for saying hello! Hope you enjoy the recipes!
Okay so let me start out with that this recipe is AMAZING! Like probably my favorite recipe ever. I’m talking the best thing I have ever made from an online page. It was amazing.
I used craisins instead or raisins, which was delicious, and I ended up not having the spice that starts with a T, but this was fabulous none the less.
Thank you for this fabulous recipe. Made my night, definitely will be making it again!
Hip hip hooray! That’s quite a compliment. Thank you, Julia. :)
i added a dollop of beetroot/tahini dip, petit pois and chopped gherkins to add some earthiness and acidity to the dish. a delicious meal and very filling! I did however add some roast potatoes too for my big-apetited husband ;) Will instagram the result thank you kate! (Im vegan, so enjoyed finding a vegan dish on your site)
Couldn’t have been more delicious!
Thank you, Carolyn!
Kind of bland.Not very flavourful. Needs something or more of something. Not sure which.
Salt?
Would black quinoa work well in this recipe, or is it too “chewy”?
This was my first intentional attempt at vegan cuisine. It was outstanding!!! Thank you for sharing; I know I will make it again!
We loved it! Great recipe!
It was so great! I had to say, I had my reservations… but it was fantastic! The only change i made was using bok choy and baby kale for the greens, since that’s what I had on hand. Loved it! I’ll definitely make this again, thanks for the recipe :)
I made this for my vegan daughter. It was so good, I had to find it again to remake it–although I’ll probably add chicken to it this time ;). Thanks for a great recipe!
This is one of the most delicious things I have ever cooked! I switch up the veggies depending on what I have on hand. I am new to vegan cooking, and your recipes are making it so easy and so tasty!
I made this recipe and found it delicious. I didn’t use cardamon, nor raisins (my daughter does’t like) and it was still delicious. The quantity was too small for a family and next time I make it I would double it.
I would also decrease the amount of liquid, to a 1:1 ratio because I like the quinoa a bit more firm and this one is a bit mushy to my taste, but overall – excellent recipe.
Quick question!
Kate, I love this recipe…am planning to make it for a large group this time around. Question: can the whole dish be left to simmer for a while (like a couple of hours), or will the quinoa over cook – ie, would it be better to add the quinoa just before serving? Thanks!
Made it today and it is so delicious !!!
Absolutely delicious! Loved it! The green onions and red pepper flakes give it a nice touch.
Loved it! I agree that the ACV adds that extra special flavor!
This was SO good. I added toasted flaked almonds because they are awesome.
I’m new to this kind of cooking and I’d like to try and cook some of your recipes. I just had a question about the ginger in recipe. Can the ginger be left out without completely compromising the taste of the dish?
Hi, C + K! I discovered this recipe last week after you linked to it in another post, and oh my GOSH. It’s amazing. I’ve made it twice in 8 days, and will continue to do so weekly until someone in my family begs me to stop. It’s very kid-friendly, too – my two year old loved it. Thank you!
Yay! I’m so glad you’re enjoying it, Brittani. Thanks for letting me know!
very good recipe. i sauteed cubes of tempeh in coconut oil until brown on all sides and added a handful of pignioli nuts into the pan until slightly toasted and added all that to the bowl…so delicious!
we made this last night with a 2:1 liquid ratio. Turned out delicious!
Awesome! Thanks, Alex!
One of my favorite Cookie and Kate recipes I’ve tried to date…seriously amazing. I used full-fat coconut milk (the kind with guar gum) because I didn’t have anything else, and it turned out great.
This was delicious! Instead of the plain roasted cauliflower you suggested, I served this with one of my favourite cauliflower recipes and it was delightful! Lightly dredge the cauliflower pieces in beaten egg and then in a parmesan cheese mix (I do 1/2 C parm, 1/2 tsp cumin, 1/2 tsp paprika), and bake on a greased sheet at 450F for 15 min.
I made this exactly as directed
It was very good and well- received by my family It will be sure to become one of our go-to recipes (as are some of your other recipes!!). Thanks Kate!