Curried Quinoa and Cauliflower

Ingredients, directions and serving information for Curried Quinoa and Cauliflower.

• 1 cup quinoa, rinsed
• 2 tablespoons olive oil
• 4 teaspoons curry powder
• 1/2 teaspoon cumin
• 1 cup vegetable broth, low-sodium
• 2 garlic cloves, chopped
• 1 head cauliflower, trimmed and cut into small florets
• 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

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.