Quinoa With Roasted Cauliflower And Kale

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 cups chicken broth or 2 cups vegetable broth
• 1 cup quinoa
• 3 garlic cloves (divided)
• 1 small head cauliflower
• 3 cups chopped kale
• 3 tablespoons coconut oil
• 1 -2 teaspoon sea salt
• sesame seeds (optional)
• 3 garlic scapes (optional)

Recipe

• 1 1. peel and smash 1 garlic clove.
• 2 2. bring broth and garlic to a boil. add quinoa. reduce heat to med-high, cover, and simmer for 15-20 minutes, until the quinoa absorbs the broth.
• 3 3. slice cauliflower into 1/2 inch thick slabs, then chop into bite-sized pieces. the flat slices will brown and caramelize better than florets. slice remaining garlic. cut the stems out of the kale leaves and chop into 1 inch squares.
• 4 4. heat 2 tablespoons coconut oil over medium heat in a large skillet. add garlic slices. stir and cook for 1 minute. add cauliflower cut-sides down. cook for 5 minutes, or until the cauliflower browns slightly. flip the cauliflower, sprinkle with 1 teaspoons salt, and cook for another 5 minutes. turn the heat up to med-high if necessary. the cauliflower should be cooked, but still have a crunch to it. remove the cauliflower from the skillet and set aside.
• 5 5. heat 1 tablespoons in the skillet and add chopped kale. sprinkle with 1 teaspoons salt. cook, stirring frequently for 2 minutes, or until the kale turns bright green and starts to wilt. add the cauliflower back to the skillet and mix.
• 6 6. serve the quinoa topped with the cauliflower and kale. sprinkle with seasame seeds and garnish with garlic scapes, if available.