Cauliflower rice is great way to use your leftover cauliflower. It works well with the nutty black quinoa, providing a healthy and enjoyable bite to the dish.
When To Eat
We recommend eating this dish from Late April to the beginning of July.
Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.
|Black Quinoa||100 g||0.115|
|Demerara Sugar||1 Tablespoon||0.002|
|Spring Onion||3 Onions||0.006|
|Red Onion||2 Medium||0.051|
|Sunflower Oil||1 Tablespoon||0.047|
This meal is around 95% less polluting than the average UK meal.
- Eating this recipe will save around 2.81 kg CO2e per person.
- That's equivalent to the emissions produced driving 23.19km in a modern car.
- Cook the quinoa. Place the grains in a saucepan and cover with 250ml of salted water. Bring to the boil, cover and simmer for 10 - 15 minutes until the water has been absorbed and the grain is soft. Drain and reserve.
- Make the cauliflower rice. Chop the cauliflower into manageable florets and put into a blender. Whiz until the cauliflower appears crumb like. Place the cauliflower into a deep pan over a medium heat and add around 30 ml of water and the cumin. Cover and cook for around 5 minutes until the cauliflower has softened. Remove from the heat and reserve.
- Zest and juice the lemon, then finely slice the spring onions and mint. Reserve some of the mint and onions for garnish, then mix the quinoa, spring onions, mint and lemon juice and zest into the cauliflower rice. Once combined well, season with salt and pepper to taste.
- Halve and slice the onions. Add the sunflower oil to a frying pan over a medium-high heat, pour in the chopped onions along with the sugar. Fry for 5 - 7 minutes until the onions are golden and caramelized. Once cooked, serve the rice with the onions heaped over the top and garnished with the reserved mint and spring onions.