Spicy Mexican Quinoa and Cauliflower Delight

Chef Brainy
What Started it all:
Quinoa, Cauliflower, coffee, blender

This recipe is a fiery Mexican-inspired dish that combines the nutty taste of quinoa with the robust flavors of roasted cauliflower, all with a surprising hint of coffee. Perfect for those looking for a healthy yet bold meal!


  • 1 cup quinoa
  • 1 medium cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup brewed coffee
  • Salt and pepper to taste
  • 1 lime, juiced
  • Fresh cilantro, chopped for garnish


  1. Rinse the quinoa under cold water. In a medium pot, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy. Fluff with a fork and set aside.
  2. Preheat your oven to 400°F (200°C). In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread the seasoned cauliflower on a baking sheet and roast for 25-30 minutes, turning halfway through, until the cauliflower is golden brown and tender.
  3. In a small saucepan, bring the brewed coffee to a simmer over medium heat. Reduce the coffee by half, stirring occasionally, until it becomes a thick syrup. Set aside.
  4. In a large mixing bowl, combine the cooked quinoa and roasted cauliflower. Drizzle the coffee reduction over the mixture and toss to coat evenly. Add lime juice and toss again.
  5. Divide the mixture among four plates. Garnish with freshly chopped cilantro.

There you have it, a bold, punchy Mexican-inspired dish that's sure to impress. Now get out there and cook like you mean it!

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