Quinoa + cauliflower, a great way to make a full plate, nutritionally speaking. On the one hand the vegetables that should not be missing in each dish and also spiced in such a way that if you are one of those who cauliflower ni fu ni fa you can be delighted with her, and on the other hand the quinoa, sometimes call “superfood“, with a good fat balance, proteins and carbohydrates.

INGREDIENTS for cooking the quinoa

• 70g Quinoa black (can be white or red).
• 200g Water.
• Salt to taste.
• Thyme to taste.

INGREDIENTS for the preparation of cauliflower

• 400g Cauliflower sprigs.
• 60g AOVE (Extra Virgin Olive Oil).
• 1/2 teaspoon sweet paprika.
• 1/2 teaspoon paprika.
• Black pepper to taste.
• 1 heaping tablespoon dried thyme.
• 1 heaping tablespoon nutritional yeast (or parmesan cheese if you prefer).

OTHER INGREDIENTS

• Pumpkin seed mix, pipes and pine nuts.

PREPARATION

1. First we are going to spice the cauliflower. For this we will make a mixture in a bowl with the EVOO, sweet and hot paprika, black pepper, thyme and baking powder (or parmesan cheese). We mix it well and reserve.
2. We put the cauliflower, already in bouquets, washed and rinsed, in a baking dish. We pour the previous mixture over the top and stir so that all the bouquets are smeared in the mixture.
3. With a preheated oven at 180 degrees, We introduce the baking dish and leave it in the oven for approximately 40-45 minutes.
4. On the other hand we cook the quinoa. We put the water in a saucepan or casserole along with the quinoa, salt and thyme and cook for approximately 30 minutes over medium heat.
5. Finally we place with the quinoa and cauliflower to taste and sprinkle the pipes, seeds and pine nuts on top.

Note: Another option is to put the seeds, pipes and pine nuts mixed with cauliflower in the oven, although being raw gives a crisp point to the dish.