This was a meal I threw together a few nights ago with leftover ingredients I had in my fridge, and it turned out to be deeelicious! It’s high in plant-based protein from the chickpeas and quinoa, it’s high in fibre to support gut health and contains a yummy dressing made from yoghurt and olive oil to provide your body with healthy body loving fats. I hope you enjoy this as much as we did!
Ingredients:
Method:
Cook quinoa as per instructions. (2 cups cooked is roughly ¾ - 1 cup uncooked). Drain and set to one side.
Melt coconut oil in a large fry pan over medium heat. Add cauliflower, curry powder and turmeric and cook for 4-5 minutes under tender but not too soft.
Add chickpeas and cook for another 3 minutes to warm them up. Season with salt and pepper.
Add spinach and cook for a further 1-2 minutes until it’s wilted.
For the dressing, add all ingredients into a small bowl and mix together until well combined.
On a plate add cooked quinoa, top with the cauliflower mix, cranberries and drizzle with the yoghurt dressing.
Ingredients
Directions
Cook quinoa as per instructions. (2 cups cooked is roughly ¾ - 1 cup uncooked). Drain and set to one side.
Melt coconut oil in a large fry pan over medium heat. Add cauliflower, curry powder and turmeric and cook for 4-5 minutes under tender but not too soft.
Add chickpeas and cook for another 3 minutes to warm them up. Season with salt and pepper.
Add spinach and cook for a further 1-2 minutes until it’s wilted.
For the dressing, add all ingredients into a small bowl and mix together until well combined.
On a plate add cooked quinoa, top with the cauliflower mix, cranberries and drizzle with the yoghurt dressing.