SPICED ROASTED VEGGIE QUINOA

This is my idea of the perfect dish for this time of year when we’re straddling spring and winter weather. It’s still pretty chilly in the morning with some afternoons finally warming up. The sun has made an appearance here and there, which is doing wonders for my mood. However, I’m still carrying around the heaviness of winter and am looking forward to finding lightness in my diet (and in my body) as we enter spring. During this transition period, one great way to achieve this is through the use of certain spices in your cooking!

As the weather begins to warm up, spring is the perfect time to detox, shed winter heaviness and transition to a lighter diet as the growing season begins. Spices can be a great tool for this time of year. Spices make food multi-dimensional, taste amazing and introduces an element of creativity in any kitchen. They can also be considered potent concentrated sources of anti-inflammatory and health supportive plant-based compounds. They can help facilitate the detox process and help counterbalance any comfort eating (or drinking) that you may have done to get through the winter. Yes, spices make your food taste great while making you healthier!

In this dish, I use some of my favorite spices:

Turmeric
Turmeric, an Indian spice, has been long used for its healing properties. Curcumin, the primary compound that gives turmeric its yellow color, has potent anti-inflammatory and antioxidant properties and protects the liver from toxins. It stains just about anything, so be careful when cooking with it! I love to start the day with this hot Turmeric Lemon Ginger Drink.

Cumin
Cumin is one of the most popular spices used worldwide. It not only tastes great, but has many health supportive properties, which come from the seed’s phytochemicals with antioxidant and carminative properties (which means anti-flatulence!). Cumin is considered high in fiber, which promotes gut health, aids digestion and helps the body excrete toxins. It’s also considered a good source of vitamins A, E, B and C and antioxidant carotenes lutein and zeaxanthin (eye health).

Paprika
Paprika is a spice made from grounding up a bunch of different peppers. This spice can have different flavor profiles depending on the type of peppers used and their preparation – regular, spicy, sweet, smoked. All paprika types have anti-inflammatory properties and are high in antioxidants with significants amounts of Vitamin A, lutein and zeaxanthin in particular. The spicy varieties also have capsaicin, which has been shown to help with pain relief and helps with the treatment of certain auto-immune disorders.

Cinnamon
Not surprising, cinnamon is also one of the most widely used spices worldwide thanks to its superior nutritional profile as well as its versatility in cooking. Cinnamon is a potent anti-inflammatory spice with high antioxidant content including polyphenols, phenolic acid and flavonoids. These compounds play a significant role in fighting oxidative stress, and therefore, decreases the risk of disease. Cinnamon is also high in calcium, fiber and manganese – an important trace mineral that plays a central role in bone health, blood coagulation, optimal brain functioning and more.

Garam Masala
Garam masala is a blend of up to 30 different spices. There are many varieties of this Indian spice mix, but regardless of the type, garam masala will add depth to anything you’re cooking. In Ayurvedic medicine, garam masala is used to help with digestion. Spices often included are smoked paprika, cayenne, cumin, coriander, nutmeg, cardamom, ginger, and others.

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Spiced Cauliflower Brussels Sprout Quinoa

Servings 6

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 head cauliflower cut into florets
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp cinnamon
• 1/2 tsp garam masala
• 1/4 tsp sea salt
• 1 clove garlic crushed
• 2 Tbsp avocado oil divided
• 15 Brussels sprouts trimmed and halved
• 1/4 cup raw shelled pumpkin seeds

Lime Garlic Cilantro Dressing

• 1/4 cup fresh lime juice
• 1/2 cup extra virgin olive oil
• 1/2 tsp cumin
• 2 small cloves garlic crushed
• 1/4 cup cilantro chopped
• 1/2 tsp sea salt
• fresh ground black pepper to taste

Instructions

1. Preheat oven to 375 degrees F.

2. In a fine mesh strainer, rinse quinoa well. In a small pot, put quinoa and water. Bring to a boil. Reduce heat to low and simmer covered for 15 minutes.

3. In a small bowl, put turmeric, cumin, paprika, cinnamon, garam masala, sea salt and crushed garlic. Add 1 Tbsp avocado oil and stir to combine into a paste.

4. On a baking sheet, put cauliflower florets. Top with spice paste and toss well to coat well. Spread cauliflower across baking sheet in one layer. Put cauliflower and Brussels sprouts in oven and roast. Roast cauliflower for 25 minutes, stirring halfway through cooking time.

5. On a separate baking sheet, put Brussels sprout halves. Top with 1 Tbsp avocado oil. Sprinkle with sea salt and black pepper, to taste. Toss to coat well. Spread in one layer across baking sheet. Roast Brussels sprouts for 35 to 40 minutes, stirring halfway through cooking time.

6. Make dressing by combining all ingredients in a bowl. Whisk to emulsify.

7. In a large bowl, put cooked quinoa, roasted veggies, pumpkin seeds. Top with dressing and stir to combine well.