Cauliflower & Quinoa Stew

Cauliflower Quinoa Stew


    • Carrots, 3, bias cut
    • Cauliflower, 1/2 large head, flowerets
    • Celery stalks, 2 large, bias cut
    • Garlic, 4 cloves, minced
    • Ginger root, 1 TB peeled, minced
    • Kale, 3 cups coarsely chopped
    • Red or Yellow bell pepper, 1, chunked
    • Onion, 1/2 large Spanish, petite diced
    • Extra virgin olive oil, 2 TB
    • Water, 6 cups
    • Quinoa, 1 cup dry
    • Curry powder, 1 tsp.
    • Red pepper flakes, 1 lg. pinch
    • Salt, 1 to 1-1/2 tsp.
    • Turmeric, 2 tsp.
    • Cumin, 1 tsp.


  1. Wash and prepare all the veggies.
  2. Add extra virgin olive oil to a 4 quart sauce pan or crock pot.
  3. Add the prepared veggies and saute in this order: garlic, ginger root, onion, carrots, celery, pepper.  Withhold the cauliflower and kale for the time being.
  4. Add the quinoa, water and seasonings to the pot. Bring to a simmer and simmer covered for no more than 10 minutes.
  5. Add the cauliflowerets and kale and simmer for another 5 minutes until quinoa is done and cauliflower al dente.

Warning: the cauliflower cooks very quickly. I added mine along with the quinoa — the 15 minutes required for the quinoa was too long for the cauliflower to cook.  It was delicious nonetheless. Just sayin’.

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