Quinoa and cauliflower…two of the buzziest foods of the last few years. And for good reason! Both are nutritional powerhouses, super versatile and just delicious!
I found a recipe a while back for curried coconut cauliflower – chopped up cauliflower baked in coconut milk. I started out just making that recipe – which itself looked amazing. But as many things in my kitchen do, it morphed. I saw the quinoa and the chickpeas in my pantry and thought hmmmm. All those things sound delicious – together! And this Curried Quinoa Bake was born!
The night I made this for the first time, I was cooking just for me and my two year old daughter. We both inhaled it – so good. I served it as a side dish alongside some chicken sausages. It could also stand alone as a main dish – just whip up a simple salad and you’ve got a hearty, yet light vegan weeknight meal!