This one-pan meal packs in lots of plant-based protein and flavor thanks to beans and quinoa, while a creamy lemon-garlic dressing completes the dish.
Ingredients
- 1 medium head cauliflower, cut into florets
- 1 cup low-sodium vegetable broth
- ½ cup quinoa
- ¼ teaspoon salt
- 4 cups chopped kale
- 1 (15 ounce) can no-salt-added cannellini beans, rinsed
- ½ cup chopped walnuts, toasted
- ¾ cup whole-milk plain Greek yogurt
- 3 tablespoons water
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- 2 teaspoons cider vinegar
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- ½ teaspoon ground turmeric
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Directions
- Step 1
To prepare greens bowl: Add 1 inch of water to a large saucepan and fit with a steamer basket. Add cauliflower and bring to a boil over high heat. Cover and steam until tender, about 5 minutes. Transfer the cauliflower to a large bowl and cover to keep warm. Discard the water.
Step 2
Add broth, quinoa and salt to the pan; bring to a boil. Reduce heat to low, cover and cook for 5 minutes. Stir in kale and beans; cook until the quinoa has absorbed all of the liquid, 5 to 8 minutes. Add the cauliflower, cover and remove from heat.
Step 3
To prepare dressing: Whisk yogurt, water, oil, garlic, vinegar, lemon zest, lemon juice, turmeric, salt and pepper in a small bowl until well mixed.
Step 4
Drizzle the quinoa mixture with the dressing and sprinkle with walnuts.
Nutrition Facts
Serving Size: 2 cups Per Serving: 381 calories; protein 18g; carbohydrates 41g; dietary fiber 10g; sugars 8g; fat 18g; saturated fat 3g; mono fat 5g; poly fat 8g; cholesterol 6mg; vitamin a iu 1739IU; vitamin b3 niacin 2mg; vitamin c 94mg; vitamin e iu 2IU; folate 164mg; vitamin k 136mg; sodium 424mg; calcium 162mg; iron 4mg; magnesium 146mg; phosphorus 369mg; potassium 976mg; zinc 3mg; omega 3 fatty acid 2g; omega 6 fatty acid 7g; niacin equivalents 3mg; selenium 8mcg.
