Curried Quinoa and Cauliflower

Ingredients

• 1 su bardağı kinoa, yıkanmış · 269 kcal
• 2 yemek kaşığı zeytinyağı · 332 kcal
• 4 çay kaşığı köri tozu · 36 kcal
• 1/2 çay kaşığı kimyon · 5 kcal
• 1 su bardağı az sodyumlu sebze suyu · 32 kcal
• 2 diş sarımsak, doğranmış · 11 kcal
• 1 adet küçük boy karnabahar, temizlenmiş ve çiçeklerine ayrılmış (yaklaşık 450g) · 148 kcal
• 1 su bardağı dondurulmuş bezelye · 125 kcal
• 1/3 su bardağı az yağlı sade yoğurt · 66 kcal
• 1/2 su bardağı tuzsuz kavrulmuş kaju · 492 kcal
• 1/4 su bardağı taze kişniş, doğranmış · 1 kcal
• 2 yemek kaşığı taze soğan, doğranmış · 0 kcal
• 2 yemek kaşığı misket limonu suyu · 10 kcal
• Bir tutam tuz (isteğe bağlı)

Method

1. Cook the quinoa according to package directions until tender, then set aside.
2. Heat olive oil in a saucepan over medium-high heat. Add the curry powder and cumin, cooking for about 30 seconds until fragrant, then stir in the vegetable broth and chopped garlic and bring to a boil.
3. Add the cauliflower florets, cover, and return to a boil. Reduce the heat to medium and simmer for 3 minutes, then stir in the frozen peas and cook until the cauliflower is just tender.
4. Remove from heat. In a small bowl, whisk 2 tablespoons of the hot broth from the cauliflower mixture into the yogurt, then stir this tempered yogurt mixture back into the saucepan.
5. Gently fold in the cooked quinoa, cashews, and cilantro. Sprinkle with green onions, drizzle with lime juice, and season with a pinch of salt if desired before serving.

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