Happy New Year, you healthy delicious people, you!
The new year makes me want to put my best foot forward… maybe you want to get back in the kitchen, maybe you want to bring your lunch to work or school. I’m just getting settled at home after two amazing weeks away in Paris and Reykjavik. And for those of you who don’t know, I’ve started the year as a holistic nutritionist at Innate Health Centre. Very exciting stuff, and it’s inspired me to think of healthy and delicious lunches to bring with me.
I’m also creating a winter cleanse and have been drawn to recipes that are easy to make, transportable, and cleanse friendly. I’m sharing an old favourite standby recipe, I hope you love as much as I do.
This recipe is dead simple, and it’s so darn wholesome. Enjoy it hot when you make it for dinner. The next day, it’s a beautiful quinoa salad.
Here are the health benefits of the ah-mazing ingredients:
- The cumin, coriander and turmeric in the curry spice are warming, which is just what we need when the temperature dips. Additionally, cumin can help our liver to detoxify and turmeric is one of the best anti-inflammatories out there.
- Broccoli and cauliflower are members of the magical brassica family. Brassicas (like kale, Brussels sprouts and cabbage) are cruciferous, and as such, are PACKED with nutrients, including compounds called isothiocyanates that can inhibit growth of cancer cells. Cruciferous veggies also contain magically healing, detoxifying and anti-inflammatory sulfur. Eating sulfur rich foods can help to reduce joint pain, fix hormonal imbalances, and support detoxification.
- Quinoa is a superstar seed that is best known for its high protein content. Eating adequate protein at lunch is key to keeping you full and therefore keeping your Blood Sugar Witch at bay.
- Cilantro is a cleansing herb that is known for its ability to detoxify heavy metals from your system. A perfect accompaniment to a cleanse!
- Red bell peppers are very high in vitamin C, the vitamin superstar that helps to keep your immune system healthy during the cold and flu season.
Wintery Broccoli and Cauliflower Quinoa Bowl
1 head of cauliflower, trimmed and cut into small florets
2 heads of broccoli, trimmed and cut into small florets
2 tbsp coconut oil
1.5 tbsp curry powder (or more, depending on taste)
salt and pepper to taste
1 cup quinoa, rinsed
1 red bell pepper, julienned
2-3 green onions, sliced
¼ cup cilantro, coarsely chopped
¼ cup dried unsweetened coconut (optional)
Preheat the oven to 375. While the oven is heating, take the coconut oil and shlop it into a roasting pan. If the coco oil is hard, throw the whole pan into the warm oven for a minute or two to soften. Meanwhile, cut the broccoli and cauliflower into small florets. Throw them into the roasting pan and give them a toss to coat them with the oil.
Sprinkle on the curry powder, salt and pepper and give everything a good toss.
Bake in the oven until the veggies are soft and roasted, around 30 minutes.
While the veggies are cooking, rinse the quinoa and combine with 2 cups of water. Bring to a boil and reduce heat and cover until the water is absorbed, around 15 minutes.
Toss the broccoli and cauliflower with the quinoa and garnishes. Add more salt and pepper as needed, and serve.
Pack it into a little jar and take it for lunch with you! Here’s to healthy delicious lunches. xo Andrea