Marcus Samuelssons Quinoa with Broccoli, Cauliflower and Toasted Coconut
Quinoa is actually a seed, not a grain, and is packed with protein and essential amino acids.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Marcus Samuelssons Quinoa with Broccoli, Cauliflower and Toasted Coconut
Ingredients
Instructions
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Rinse the quinoa thoroughly and cook according to package instructions.
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Preheat the oven to 425°F (220°C). Cut the broccoli and cauliflower into florets.
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In a large bowl, toss the broccoli and cauliflower florets with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until they are lightly browned.
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In a small skillet, toast the coconut flakes over medium heat until golden brown.
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In a large bowl, combine the cooked quinoa, roasted broccoli and cauliflower, toasted coconut flakes, lemon juice, minced garlic, salt, and black pepper. Mix well.
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Let the dish rest for 5 minutes to allow the flavors to meld together.
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Garnish with cilantro before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 45g15%
- Sugars 6g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
