Ingredients
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1 head cauliflower
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1 bunch radishes
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1/2 cup fresh cilantro, roughly chopped
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2 teaspoons ground cumin
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1 tablespoon curry powder
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5 tablespoons canola oil
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4 tablespoons quinoa
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1 ( 8.8 oz.) package garlic naan
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1 lb. ripe tomatoes, coarsely chopped
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1 ( 6 oz.) package crumbled feta cheese
Steps
1
Break the trimmed cauliflower into florettes and cook for 3 minutes in a pot of boiling water. Drain.
2
Trim and wash the radishes and cut into quarters. Roughly chop the cilantro.
3
Heat 2 tbsp oil in a large skillet. Add the cumin and curry powder and toast for 30 seconds. Add the quinoa and cook, stirring, for 3 minutes.
4
Add the cauliflower, increase the heat and stir-fry for another 2 minutes. Transfer to a large dish.
5
Wipe out the skillet with a paper towel. Pour the remaining oil into the skillet. Tear the naan into pieces and stir-fry over medium heat until crisp.
6
Combine the naan, chopped tomatoes, radishes, cilantro and cauliflower. Crumble the feta cheese over the dish and serve immediately.
