Spicy Mexican Quinoa and Cauliflower Delight
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!
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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!