Butterfly Pea Fried Quinoa with Crispy Roasted Cauliflower and Creamy Lemon Red Beet Dressing

Prep Time

25 minutes

Cook Time

30 - 40 minutes

Total Time

1 - 1.5 hours

Yields

Serves 2

Ingredients

Butterfly Pea Quinoa:

¾ cup uncooked Quinoa
1 tsp Blue Butterfly Pea Supercolor Powder (from Suncore Foods® - This recipe post is not sponsored)
¼ tsp Aqua Blue Spirulina Supercolor Powder (from Suncore Foods® - This recipe post is not sponsored)
1½ cups water

Fried Quinoa:

Drizzle of sesame oil
4-6 garlic cloves, chopped
1-2 tsp ginger, chopped
2 cups veggies of choice, chopped
Cooked quinoa
2 tbs low-sodium Tamari (or soy sauce)
¼ tsp cayenne/chilli powder
¼ tsp salt (or to taste)

Crispy Roasted Cauliflower:

1 medium cauliflower, chopped into florets
1 tbs olive oil
1 tsp garlic powder
½ tsp onion powder
½ tsp salt (or to taste)
½ tsp paprika
Juice of ½ lemon
Optional - Cayenne/chilli powder to taste

Creamy Lemon Red Beet Dressing:

½ cup oat milk
1/3 cup cashews
1 garlic clove
¼ tsp salt (or to taste)
Juice of ½ lemon
1 tbs nutritional yeast
1 tsp Red Beet Supercolor Powder (from Suncore Foods® - This recipe post is not sponsored)

Notes: Cooking time can vary from 30 - 40 minutes if working with quinoa and cauliflower simultaneously to approximately 55 minutes if working with each dish individually.

Equipment Needed

Instructions

Butterfly pea quinoa: Combine all ingredients in a saucepan and follow package instructions to cook the quinoa. Once ready, keeps aucepan covered and set aside.
Fried quinoa: Place a large pan on medium heat. Once hot, drizzle some sesame oil and spread it around evenly. Add garlic and ginger and cook for 1 minute until the garlic starts to turn golden-brown. Add veggies and cook while stirring regularly until veggies are cooked through. Mix in quinoa and add Tamari and cayenne powder. Taste the fried quinoa and season with salt accordingly.
Crispy roasted cauliflower: Preheat oven to 425⁰F and line a baking tray with parchment paper. In a large bowl, combine all ingredients and mix well to ensure the cauliflower is properly coated with the seasonings. Transfer cauliflower to the baking tray and bake on the middle or top rack for 20-25 minutes until cooked through and crispy. Baking time can vary depending on the oven and size of cauliflower florets. Serve with fried quinoa.
Creamy Lemon Red Beet Dressing: Place all ingredients in a blender and blend until smooth and well combined. Serve by pouring the dressing over the fried quinoa and roasted cauliflower or on the side.