Guest Post: Curried Cauliflower and Quinoa by Bluebird Kisses

Total Shares 55

Today’s guest post is courtesy of the lovely Ana from Bluebird Kisses.  I am traveling for a couple of days and didn’t want to deprive you of not only a fabulous new recipe (which by the way is 7 Points Plus per serving for those of you counting Points) but the opportunity to add Ana’s blog to your reader.  If you love fashion, all things beautiful, interesting ideas, delicious food, and all things baby then you will love Bluebird Kisses as much as I do!  

My name is Ana, and I am a project manager, wife and momma. I write a style blog HERE, called Bluebird Kisses, where I share all my new mommy successes and mishaps, recipes, fashion and love for all-things-beautiful.

A little secret about me is that I LOVE LOVE LOVE food! Its therefore no surprise that I gained 45lbs during my pregnancy. I ate my little heart out! So now comes the tough work of shedding the weight, and keeping it off.

After baby J was born I realized that I needed to get healthy, not just for me {although I was motivated to get back into my pre-pregnancy skinny jeans}, but for my son. I want more than anything for him to grow up healthy and active, and I know that he will get his cues from me. I make it a priority to cook healthy, nutritious meals for him and therefore I should make it a priority to do the same for me.

I recently came up with a new recipe, Curried Cauliflower and Quinoa, so I am so excited that Alyssa asked me to share it with you all! Its super quick and full of flavor! Hope you have your aprons ready.

What You Need {I used all organic ingredients but you don’t have to}:

1 cup of uncooked quinoa

1 and 1/2 cups of water

1/2 head of cauliflower chopped and washed

1 medium red onion sliced

3 cups fresh spinach {or baby spinach}

1 and 1/2 tbsp curry powder

3 tbsp olive oil

4 tbsp balsamic vinegar

pinch of kosher salt

How To:

{1} In a non-stick skillet, heat up 2 tbsp of olive oil.

{2} Add the cauliflower and saute for 1 minute.

{3} Add in the curry powder and saute for 10 seconds.

{4} Add the quinoa and water, a pinch of salt and mix thoroughly.

{5} Bring water to a boil, reduce heat to a simmer and cover.

{6} Cook until almost all the water is gone and the cauliflower is tender. Add more water if you find its still crunchy.

{6} Add in spinach and mix until the spinach is wilted.

{7} In a separate skillet, heat up the remaining 1 tbsp of olive oil, and saute the onions until soft.

{8} Add balsamic vinegar, and mix until brownish golden.

{9} Serve the caramelized onions over the dish. {makes 4 portions}


I hope you all enjoy this dish as much as we do. Even baby J gets a little curried quinoa and he loves it!

Thank you very much Alyssa for having me!!

Total Shares 55 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to


  1. cancan says

    Hey there.. I will make this but did you calculate the WW plus values? I made a big pot of your 4 point lentil soup yesterday and was yummy. Mine was a little spicier but loved it. Thanks!!

    • EverydayMaven says

      Yes! It is 7 Points Plus Per Serving. I bet the lentil soup was great with a kick – so glad you loved it :)

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

Notify me of followup comments via e-mail. You can also subscribe without commenting.