Description
A warm and nourishing bowl made with golden fennel-roasted cauliflower tossed with fluffy quinoa, fresh herbs, and lemon. A simple, wholesome, teen-friendly recipe that is easy to prepare and full of comforting flavor.
Ingredients
Scale
- 1 medium head cauliflower, chopped into florets
- 3 tablespoons olive oil
- 1 teaspoon fennel seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup quinoa, uncooked
- 2 cups water or vegetable broth
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
- In a bowl, toss cauliflower florets with olive oil, fennel seeds, salt, and pepper.
- Spread on the tray and roast for 20–25 minutes, turning once, until golden and crisp at the edges.
- While roasting, rinse quinoa thoroughly. Add to a pot with 2 cups water or broth.
- Bring to a gentle boil, cover, reduce heat, and cook for 15 minutes until fluffy.
- Fluff quinoa with a fork and combine with roasted cauliflower.
- Add parsley and lemon juice, tossing gently before serving.
Notes
- Rinse quinoa well to remove bitterness.
- Do not overcrowd the tray; roasted cauliflower browns better with space.
- Add more lemon juice or herbs to taste.
- This dish can be eaten warm or cold.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 3g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg