Spiced Cauliflower & Quinoa Pilaf

I first made this recipe from this blog a couple of weeks ago and it's become a new family favourite!  I just love the Middle-Eastern spices and it's hearty but low calorie, packed with flavour and great for the whole family.  It's also really easy to adapt - I made it this week using red onion, broccoli instead of cauli and corn instead of peas - it was colourful and delicious - you'll love this one!

Ingredients (serves 4 at 250 calories per serve)

olive oil spray
1 head cauliflower, finely chopped
1 large onion, diced
3 cloves of garlic, minced
1 tablespoon ground coriander
2 teaspoons cumin
1/2 teaspoons turmeric

1/4 teaspoons garam masala

1/2 teaspoons salt (to taste)

1/2 teaspoons ground black pepper

400g tin diced tomatoes
1/2 cup quinoa (uncooked)
1 can chickpeas, drained and rinsed
1/2 cup chicken stock or veggie stock or water

1 cup frozen peas

Method
Heat a medium sized stock pot or wok over medium heat. Heat the oil. Add the onion and garlic and saute for a couple of minutes and then add the cauliflower and all the spices and salt and pepper. Cook over medium heat stirring frequently until the cauliflower has softened up.

Add the tomato, quinoa, stock, chickpeas and peas. Stir well. Bring to a boil and then turn heat to low. Cover and cook on low for about 25 minutes. Serve.