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.

Ingredients

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

Preparation

Step 1
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.
Step 2
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.