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–+ servings

Cauliflower and Quinoa

Roasted Pesto Cauliflower with Quinoa
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 people
Calories 419kcal
Author Lauren Budd Levy MS, RDN, CSR, FNKF

Equipment

  • 1 Chopping knife
  • 1 Mixing bowl
  • 1 Cutting Board
  • 1 9 by 12 inch baking pain

Ingredients

  • 4 cups Cauliflower Rough chopped
  • 2 tbsp Olive oil
  • 1/4 cup Pesto
  • 1 cup Quinoa Dry
  • 1 cup Unsalted vegetable broth

Instructions

  • Preheat oven to 425 degrees.
  • Cut cauliflower in large pieces and add to mixing bowl.
    4 cups Cauliflower
  • Add olive oil and pesto over cauliflower and mix all together until cauliflower is fully coated.
    2 tbsp Olive oil, 1/4 cup Pesto
  • Add to a preheated oven and roast for 25 mins or until fully cooked and browning.
  • While cauliflower is roasting start to boil unsalted veggie broth.
    1 cup Unsalted vegetable broth
  • Add dry quinoa to bowling broth and cover. Cook 20 mins or until quinoa is fully cooked.
    1 cup Quinoa

Nutrition

Serving: 2cups | Calories: 419kcal | Carbohydrates: 46g | Protein: 11g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 230mg | Potassium: 782mg | Fiber: 7g | Sugar: 4g | Vitamin A: 8IU | Vitamin B1: 0.3mg | Vitamin B2: 0.3mg | Vitamin B3: 2mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 64mg | Vitamin E: 3mg | Vitamin K: 26µg | Calcium: 56mg | Copper: 0.4mg | Folate: 180µg | Iron: 3mg | Manganese: 1mg | Magnesium: 132mg | Phosphorus: 318mg | Selenium: 6µg | Zinc: 2mg
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