Buffalo Cauliflower Quinoa Bowls

Sometimes I buy ingredients for a recipe and then the leftovers just hang out in the cupboard for ages, rarely to be used again.  I try not to do this, but every once in a while I buy something and then kinda forget that I have it.

Like quinoa.  I don’t mind quinoa, but I also don’t have many recipes that call for it and it’s not an ingredient that I reach for automatically.

But when this week’s challenge was to use broccoli or cauliflower,  I decided to stretch myself. I decided to make buffalo cauliflower the star of the show, but I wanted to add plenty of protein and mild flavors to offset that spiciness of the hot sauce.  

It was perfect!  A perfect light meal - for lunch or dinner - and it even worked well as leftovers.

Sunday Funday

Recipes with Cauliflower (or Broccoli)

Buffalo Cauliflower Quinoa Bowls from Amy's Cooking Adventures
Cauliflower Cheese from Karen's Kitchen Stories
Cauliflower Curry Pathare Prabhu Style from Sneha's Recipe
Copycat Cracker Barrel Broccoli Cheese Casserole from Palatable Pastime
Creamy Cheddar Cauliflower Soup (Instant Pot) from Food Lust People Love
Stirfry Chicken, Broccoli, and Cauliflower from A Day in the Life on the Farm
Tandoori Cauliflower Steaks from Mayuri's Jikoni

Buffalo Cauliflower Quinoa Bowls

Inspired by Sheri Silver

1 head cauliflower

¼ - ⅓ cup hot sauce

½ cup quinoa, cooked in broth or salted water

3 cups spring greens

1 avocado, diced

1 cucumber, peeled and diced

¾ cup Roasted Red Pepper Hummus 

Preheat the oven to 425 degrees F and line a baking sheet with parchment or a silicone mat.

Cut the cauliflower into florets and place on  the baking sheet.  Bake in the preheated oven for 10 minutes.  Stir, then cook for an additional 5-10 minutes or until tender.  Once tender, toss with hot sauce.

Meanwhile, cook the quinoa.

Once quinoa and cauliflower are done, divide all ingredients into 2-3 bowls and serve.

Serves 2-3