This one-pan meal packs in lots of plant-based protein and flavor thanks to beans and quinoa, while a creamy lemon-garlic dressing completes the dish.
Active Time
20 mins
Total Time
20 mins
Yield
Serves 4
How to Make It
1. Step
To prepare greens bowl: Add 1 inch of water to a large saucepan and fit with a steamer basket. Add cauliflower and bring to a boil over high heat. Cover and steam until tender, about 5 minutes. Transfer the cauliflower to a large bowl and cover to keep warm. Discard the water.
2. Step
Add broth, quinoa and salt to the pan; bring to a boil. Reduce heat to low, cover and cook for 5 minutes. Stir in kale and beans; cook until the quinoa has absorbed all of the liquid, 5 to 8 minutes. Add the cauliflower, cover and remove from heat.
3. Step
To prepare dressing: Whisk yogurt, water, oil, garlic, vinegar, lemon zest, lemon juice, turmeric, salt and pepper in a small bowl until well mixed.
4. Step
Drizzle the quinoa mixture with the dressing and sprinkle with walnuts.
Ingredients
1 medium head cauliflower, cut into florets
1 cup low-sodium vegetable broth
½ cup quinoa
¼ teaspoon salt
4 cups chopped kale
1 (15 ounce) can no-salt-added cannellini beans, rinsed
