This cauliflower quinoa recipe is excellent for picky kids who refuse to eat their vegetables, as well as adults who want to get in even more fiber and vegetables for themselves! You can include this dish into your regular repertoire and feel good about the fact that it will promote weight loss and help stabilize your blood sugar. It also happens to be a total crowd pleaser, and with just three simple steps, it is beyond easy to make.

INGREDIENTS: (serves 4)

• 4 cups riced cauliflower

• 1.5 tbsp olive oil

• 1 tsp kosher salt

• 1 cup quinoa

• 2 cups low-sodium vegetable broth or water

• 1/2 cup slivered almonds

• salt and pepper to taste

DIRECTIONS:

1. Preheat oven to 400 and line baking sheet with parchment paper.

2. Place riced cauliflower on baking sheet and drizzle olive oil and salt on top. Toss to coat cauliflower evenly. Roast in oven for 20-30 minutes, or until tender and some pieces start to brown. Once cooked, remove from the oven.

3. In the meantime, combine quinoa with broth or water in a pot. Once liquid comes to a boil, stir once, reduce to simmer and cover. Let quinoa cook for 15-20 minutes, or until liquid is absorbed and quinoa is tender. Once cooked, remove from heat and fluff quinoa with a fork.

4. While quinoa and cauliflower cook, toast slivered almonds in a skillet over medium-high heat for 10 minutes, or until almonds are toasted and slightly golden. Once toasted, remove from heat and allow to cool.

5. Once cauliflower, quinoa, and almonds are ready, combine in a bowl and season with salt and pepper to taste.

6. Enjoy!

4Q Journaling guide: This dish counts as your medium-fiber starch, healthy fat, and part of your non-starchy vegetable quota for your meal.