Ingredients
- 1 jar Stefano vegan bolognese sauce
- 1 large cauliflower cut into florets
- 400 ml can (1 ¾ cups) coconut milk
- 1 cup quinoa
- 1 small bunch Italian parsley, chopped
- 1 medium red onion, thinly sliced
- ¼ cup rice wine vinegar
- 1 fresh red chili pepper (optional)
- Salt and freshly ground pepper
Preparation
- In a large frying pan on medium heat, add the contents of 1 jar of Stefano vegan bolognese sauce and bring to a simmer for 2-3 minutes.
- Add coconut milk and let simmer for another 2-3 minutes before adding cauliflower florets. Simmer, uncovered, for 15-20 minutes until the cauliflower is tender but not mushy. Season with salt and pepper to taste.
- Meanwhile, add 2 cups of cold water to a pot and 1 cup of quinoa and bring this to a simmer. Season with salt and pepper to taste. Cover and cook the quinoa for 15-18 minutes. Once it is cooked turn off the heat, remove the lid, and cover the pot with a clean kitchen cloth to absorb the steam. This will guarantee a fluffier quinoa.
- While the cauliflower and quinoa are cooking, quickly pickle the onions by putting them in a small bowl and covering them with rice wine vinegar. Set them aside for at least 20 minutes until ready to use.
- In a medium size serving bowl add ¾ cup to 1 cup of cooked quinoa, 2-3 good spoonfuls of cauliflower mixture and sauce, and garnish with pickled onions, chopped parsley and sliced fresh chilies if desired. Serve en enjoy!
Notes
Registered Dietitian Nutritionist in Halifax, Nova Scotia
