I have a few races under my belt since first making this nutty cauliflower quinoa, but it still the type of meal I turn to when I need to refuel for running!
- 1 cup quinoa, soaked, rinsed and drained
- 1 ½ cups water
- 1/8 teaspoon fine ground sea salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 medium head of cauliflower, cut into small florets
- ¼ cup water
- ¾ cup raw walnuts, chopped
- ½ teaspoon fine ground salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon poultry seasoning
- Stir together the water and quinoa in a medium saucepan. Bring to a boil over medium-high heat, reduce heat, cover with a secure lid, and allow to simmer for 15 minutes. Remove from heat and fluff with a fork. Stir in the 1/8 teaspoon of salt and pepper.
- Heat the oil in a large skillet over medium-high heat. Add the cauliflower and cook until it begins to brown, about 5 to 7 minutes. Add the water, reduce the heat just a bit, cover with a lid and allow to cook until the cauliflower is slightly tender, about 5 minutes.
- Remove the lid and ensure all the water has evaporated. Add the walnuts (you can also choose to toast them before adding), and cook 2 to 3 more minutes. Add the remaining salt, black pepper, garlic powder and poultry seasoning. Stir to coat the veggie and nuts.
- In a large bowl toss together the quinoa, cauliflower and nuts, and serve.
More info on cauliflower and cruciferous veggies:
Oregon State University, Linus Pauling Institute: Cruciferous Vegetables