I developed this recipe for our Thanksgiving feast, but I think this is a great dish for any Fall or Winter table. It does take a few steps, but with a little planning, you can whip this together in no time. Every week, I like to set myself up with some ready-cooked options, so I’m not starting from scratch every single meal. This strategy makes eating healthy doable, way less labor intensive and more cost effective. I often spend about an hour each week preparing a whole grain (most often quinoa because of its versatility), a salad dressing, a legume and homemade veggie broth. Just one hour can save you tons of time throughout the week!
For this recipe, having ready-cooked quinoa and chickpeas would cut down the cooking time considerably. I would even take it a step further and make a big batch of the roasted spiced chickpeas, which tastes great on salads, on top of soups or as a stand alone snack. They keep well in a sealed container or mason jar and can be used throughout the week to boost the nutrition on so many different meals!
Cruciferous vegetables, quinoa, chickpeas and turmeric combine to make this a powerful superfood bowl of nutrition. Turmeric, in particular, has long been touted as having superior medicinal qualities that help fight and prevent disease. Turmeric, which comes from the dried root Curcuma longa, is bright orange in color (be careful, it stains!) and can be found as a main ingredient in Indian curry. Its main healing compound, curcumin, has been shown to significantly help with a wide range of diseases. For example, it has been shown to play an active role as an anti-inflammatory, anti-coagulant and anti-depressant. It’s been used to alleviate symptoms from skin conditions to gastrointestinal problems to arthritis. Curcumin has even been shown to improve the efficacy of certain cancer treatments and help with diabetes management! If that doesn’t convince you to add this spice to your regular diet, it has also been shown to help with weight loss naturally. As a way to counteract holiday season festivities, start adding this amazing (and anti-inflammatory) spice into your daily diet …an easy and yummy way to do this is to make this Orange Turmeric Salad Dressing for your week of salads and grain bowls!
SHAVED BRUSSELS SPROUT CAULIFLOWER QUINOA WITH ORANGE TURMERIC DRESSING
- 1 cup quinoa
- 2 cups water
- 1 head cauliflower cut into florets
- 1 lb Brussels sprouts
- 2 Tbsp avocado oil divided
spiced roasted chickpeas
- 1 cup cooked chickpeas or you can used canned
- 1/2 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1/2 lemon zested
- 3/4 tsp dried thyme
- 1 Tbsp avocado oil
orange turmeric dressing
- 1 Tbsp extra virgin olive oil
- 2 tsp raw apple cider vinegar
- 1 medium orange juiced
- zest 1/2 orange
- 1/2 tsp turmeric
- 1/2 tsp dried thyme
- sea salt & pepper to taste
Preheat oven to 400 F.
Put cauliflower florets on a baking sheet. Toss with 1 Tbsp avocado oil and a dash or two of sea salt. Spread across baking sheet in one layer and roast for 25 minutes, shaking pan halfway through cooking time. Keep oven on. Reduce heat to 350 F.
Rinse quinoa well in a mesh strainer. Put quinoa and water in a pot. Bring to a boil. Reduce heat to low and simmer covered for 15 minutes.
Wash and trim Brussels sprouts removing any browned leaves and cutting root off. In a food processor using the slicing attachment (you can do this by hand too if you don't have a food processor), slice Brussels sprouts thinly.
Make dressing by combining all dressing ingredients in a mason jar. Shake well to combine.
In a large skillet, heat 1 Tbsp avocado oil over medium heat. Add Brussels sprout slices and season with sea salt. Sauté until tender, approximately 5 minutes. Add cooked quinoa and roasted cauliflower. Top with dressing and stir well.
spiced roasted chickpeas
Dry chickpeas with a kitchen towel. This allows them to crisp up! Spread chickpeas across a baking sheet in one layer. Roast at 350 F for 10 minutes.
In the meantime, put spices, lemon zest and avocado oil in a medium bowl. After 10 minutes in the oven, toss chickpeas with spice mixture. Put back on baking tray and spread in one layer. Roast for another 3-5 minutes.
Top quinoa mixture with spiced roasted chickpeas!