Cajun Cauliflower Bowl

This quick and easy recipe is a great recipe for the whole family.  Take the leftovers for lunch the next day.  

INGREDIENTS

  • 1 cup quinoa - rinsed & drained (≈4 cups cooked)

  • 2 leeks (white and light green parts only), finely chopped (≈1 cup)

  • 4 cloves garlic - minced

  • 1 pound cauliflower (fresh or frozen), cut into 1-inch florets(≈6 cups)

  • 2 tomatoes - diced (≈2 cups)

  • 1⁄4 cup fresh lemon juice

  • 10 ounces frozen corn (≈2 cups)

  • 2 tablespoons fresh parsley (optional) finely chopped

  • 2 (15-oz) cans kidney beans - drained & rinsed (≈3 cups)

  • 2 teaspoons Cajun seasoning

  • sea salt

  • freshly ground black pepper

  • hot sauce (optional)

Directions:

  1. Cook Quinoa

    Combine the quinoa and 2 cups of water in a saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes. Remove the pan from the heat and let it cool, then fluff the quinoa with a fork.

  2. Prepare Vegetables

    Chop leek. Mince garlic. Cut cauliflower. Dice tomatoes. Juice lemon.

  3. Cook Vegetables

    Put the cauliflower in a stockpot and sauté over medium heat, stirring occasionally and adding water to the pan as needed to keep it from sticking to the pan, for about 6 minutes, until it softens. Add the corn, leeks, and garlic and cook until the vegetables are tender, about 4 minutes. Stir and add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the stockpot.

    Add the beans, tomatoes, parsley (if using), and Cajun seasoning and stir to coat the vegetables with the seasonings. Season with salt and pepper to taste. Cook until the mixture is heated through, about 2 minutes. Add the lemon juice and and gently stir to combine.

  4. Put it together and Serve

    Serve cauliflower mixture warm over quinoa, adding hot sauce as desired.

Store any leftovers in an airtight container in the refrigerator for up to 3 days