Dinner ideas

Quinoa and cauliflower ‘couscous’

The tasty low-carb alternative.



1.Place quinoa in a medium saucepan with the water; bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until the water is absorbed and quinoa is tender. Season to taste.
2.Meanwhile, cut cauliflower into florets; process, in batches, until very finely chopped.
3.Heat oil in a medium frying pan over high heat. Add onion, reduce heat to low; cook, stirring occasionally, for 10 minutes or until caramelised. Stir in cumin, then add cauliflower. Increase heat to medium; cook, stirring occasionally, for 6 minutes or until cauliflower is tender. Season to taste.
4.Add quinoa to pan with remaining ingredients; stir to combine. Season to taste.

To remove pomegranate seeds, cut a pomegranate in half crossways; hold it, cut-side down, in the palm of your hand over a bowl, then hit the outside firmly with a wooden spoon. The seeds should fall out easily; discard any white pith that falls out with them. Pomegranate seeds will keep in the fridge for up to a week. Fresh pomegranate seeds can sometimes be found in the fridge section of supermarkets and good greengrocers; you will need ½ cup (75g) for this recipe.


Related stories