Rainbow Cauliflower Quinoa Bowl
Instructions Preheat the oven to 400F. Cut the cauliflower and mini peppers. Coat the slices and brussels sprouts evenly with olive oil and season with salt and
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Stove
- Saucepan
- Pan
- Toaster oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Fork
- Serving bowl
- Colander
- Grater
Ingredients
- 1 head purple cauliflower
- 1 head orange cauliflower (turns yellowish when cooked)
- 5 mini peppers (red, orange and yellow)
- 2 cups brussels sprouts
- Olive oil, to coat
- 1 cup Anthony’s Goods Organic White Quinoa
- 2 cups water
- Salt
- pepper
- Anthony’s Goods Organic Whole Cashews (toasted)
- ½ cup Anthony’s Goods Organic Peanut Flour
- 4 tbsp water
- 4 tbsp toasted sesame oil
- 4 tbsp rice wine vinegar
- 2 tsp fresh ginger (grated/paste)
- 4 tsp sriracha
- 4 tbsp crushed peanuts
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