With winter straight ahead, I’m looking for comfort foods. Trying to find a balance between comfort and wellness can be difficult; but lucky for me, I was approached by Becel to try out their recipe for a Quinoa Bowl with Turmeric Cauliflower. This bowl is the perfect balance of wholesome and satisfying; and the Becel Avocado gives it a delicious, buttery flavour.
1 small head cauliflower trimmed and cut into bite-size florettes
1 small red onion, chopped
4 Tbsp. Becel® with Avocado Oil margarine, melted and divided
1 cup uncooked quinoa
2 Tbsp. chopped fresh mint
1/2 tsp. turmeric
1/2 tsp. ground cumin
1/4 tsp. crushed red pepper flakes (if you’re not a fan of spice, you can skip it, but I recommend it)
1 large avocado, peeled and sliced
Preheat oven to 425° (220°C). Combine cauliflower and 4 tsp. Becel® with Avocado Oil margarine and arrange on baking sheet. Combine red onion and 2 tsp. margarine and arrange on remaining 1/3 of pan. Roast until cauliflower is browned and slightly crispy and onion is tender, about 25 minutes.
Meanwhile, cook quinoa according to package directions. Fluff with fork and stir in mint. Combine remaining 2 Tbsp. (30 mL) margarine, turmeric, cumin and red pepper flakes and stir into quinoa. Divide quinoa among 4 bowls. Evenly top each bowl with cauliflower, red onion, and avocado.
This dish is so ridiculously simple, yet very flavourful. I tested on my four-year-old, and he really enjoyed it!
you can purchase the new Becel Avocado Margarine at your favourite grocery store.