Tunnel-of-Fudge Cake
The New York Times, Shirley O. Corriher
329 ratings with an average rating of 4 out of 5 stars
329
2 hours plus 2 hours to cool
Marcus Samuelsson’s Quinoa with Broccoli, Cauliflower and Toasted Coconut
- Total Time
- 30 Minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2tablespoons unsweetened coconut flakes
- 1cup quinoa
- ½cup coconut milk
- Kosher salt
- 2tablespoons olive oil
- ½cup small broccoli florets
- ½cup small cauliflower florets
- 1medium carrot, peeled and thinly sliced
- 2celery ribs, finely chopped
- 4scallions, thinly sliced
- 1tablespoon minced peeled ginger
- 2garlic cloves, minced
- 3ripe tomatoes, chopped
- 2tablespoons chopped fresh parsley
- 1tablespoon chopped fresh mint
- ½teaspoon smoked paprika
- ½teaspoon Aleppo pepper or hot red pepper flakes
- Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
332 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 9 grams protein; 572 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Toast coconut in a small, dry skillet over medium heat, stirring, until golden. Set aside.
- Step 2
Rinse quinoa well in a fine-mesh sieve, then drain. Combine quinoa, 1½ cups water, ½ cup coconut milk and ½ teaspoon salt in a medium saucepan and bring to boil over high heat. Reduce heat to low, cover, and cook until quinoa has absorbed the liquid, about 15 to 20 minutes. Remove from heat.
- Step 3
While the quinoa cooks, heat olive oil in a large skillet over medium-high heat. When it shimmers, add broccoli and cauliflower and cook, stirring frequently, about 2 minutes. Then toss in carrots and cook about a minute longer.
- Step 4
Add celery, scallions, ginger, and garlic and cook, stirring often, until fragrant, about 2 minutes. Place tomatoes in the skillet and mix well. Add parsley, mint, smoked paprika and Aleppo pepper and stir once or twice, until everything is heated through and combined. Season with salt and pepper.
- Step 5
Spoon quinoa into a wide bowl. Add vegetables and coconut flakes and mix well. Serve hot.
Private Notes
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Cooking Notes
KCJeffro
I always toast the quinoa in a dry pan before adding any liquid. That brings out a lot more flavor from the quinoa.
Aneatha
I added a little cumin and cardamom and it really woke up this dish. I also did the coconut milk to water ratio as 1:1 instead to 1:3. This should help balance out the additional heat some reported from the pepper and add a nice creamy coconut undertone. (Almost ate all of the quinoa alone it was so yummy) Oh...and plenty of sea salt!
Audrey
Instead cooking the quinoa with water, I used chicken broth. It was delicious!! Definitely a repeat recipe.
REBECCA CHERRY
I figured with all the yummy flavors, vegetables, and spices, this dish would be scrumptious but, for whatever reason, in my attempt, it all blended together into an indistinct flavor with a little spicy heat. maybe it was the use of veggie broth in place of water but i doubt that was the sole contributor. It is a good weeknight healthy dish that's for sure, just one i probably wouldn't serve to company.
Diane
needs some salt and less heat. I agree with Audrey cooking the quinoa in broth would have helped with the flavor
Rachel D
Used chickpeas for protein instead of cauliflower, and, based on comments, experimented with seasoning. I added vindaloo curry powder and cumin, used plenty of salt, and thought it was really tasty. I also went with the 1:1 water/ coconut milk ratio for the quinoa. That was a good choice.
Natali
Pretty tasty! I used a whole can of coconut milk and topped with water to get 2 cups liquid total to cook the quinoa. I roasted the broccoli and cauliflower at 425 rather than saute because I like them charred. The smoked paprika was a nice touch.
annieB
Followed recipe as stated but left out tomatoes and found this to be a really nicely balanced dish all around. Will consider using all coconut milk next time and see if it ups the flavour more this is really fine as is.
Vanessa
Added twice the amount of vegetables. Delicious, will make it again.
pat
When do the carrots go in?
Nancy R
I did 1:1 coconut milk and chicken broth. Added cumin and a bit of cardamon with the other spices. Cooked the veggies longer than recommended. Really great flavor, the quinoa came out mushier than I like it but it all came together nicely.
Cindy
Turns out this works with ANY vegetables! Good Corona-cupboard recipe. I didn't have broc or cauli, so used zucchini, yellow pepper, red cabbage, a little kale & arugula, and, gasp, a can of tomatoes (drained)! Whole family loved it. N.B. Most of the these recipes for "4" usually only feed us 3!
Dana
My husband made this, adding cumin and using more coconut milk/less water, as others suggested. Some subtly interesting flavors, but overall a disappointment - especially the flabby quinoa. Might try toasting it first, then cooking it in chicken broth next time...if there is a next time.
Rachel D
Used chickpeas for protein instead of cauliflower, and, based on comments, experimented with seasoning. I added vindaloo curry powder and cumin, used plenty of salt, and thought it was really tasty. I also went with the 1:1 water/ coconut milk ratio for the quinoa. That was a good choice.
Robert Farlee
It occurs to me that as wonderful as this dish is, it would also be excellent with some small shrimp, added with the tomatoes.
Janice
just made this today and I thought it was delicious, flavors didn't seem muddled at all, it was bright and fresh with all those yummy veggies. i used veg broth instead of oil to saute my veggies, and red onion instead of scallions, and powdered ginger as I didn't have fresh. added a handful of peanuts to get a little more protein. made a great lunch bowl!
KCJeffro
I always toast the quinoa in a dry pan before adding any liquid. That brings out a lot more flavor from the quinoa.
quaasam
Very nice. A lot of advance work. Needs a bit more salt and instead of water I used chicken stock. Great side dish for lamb.
Joanne
Really delicious, even my 12 year old enjoyed it! Only sub was used all cauliflower, since I had the full head to use. Even with all the chopping, it still only took 30 minutes.
SusanF
My family and I thought this was delicious! I doubled up on the vegetables relative to the quinoa as that’s where most of the flavor is. I didn’t have parsley or mint, so substituted cilantro. It was a tasty and colorful dish.
Joey Worley
Great recipe that can be used as a main course or a side...I served mine with seared drum. I also added some curry powder to the broccoli and cauliflower while it was cooking which worked really well.
Overall, a very nice recipe!
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