Issue link: https://www.ascpskindeepdigital.com/i/663523
26 may/june 2016 expertadvice FEED YOUR FACE To increase zinc absorption in this bowl, soak the quinoa before cooking, or purchase a sprouted variety. One serving provides 20 percent of your recommended daily zinc intake. Ingredients ¾ cup sprouted quinoa 1 lemon, juiced, divided 1 small head caulifl ower 2 teaspoons olive oil 1 teaspoon ras el hanout* seasoning 3 tablespoons mayonnaise 2 cups arugula leaves ¼ cup toasted marcona almonds ¼ cup dried cranberries ¼ cup feta cheese (optional) ½ cup mint, roughly chopped Instructions Preheat the oven to 450 degrees F. Place quinoa and 1½ cups of water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and cook for 12–15 minutes. Let stand covered for 5 minutes and fl uff with a fork. Once quinoa is cooked, remove from heat and stir in half of the lemon juice and a pinch of salt and pepper. Chop the caulifl ower into small fl orets. Toss with olive oil, ras el hanout seasoning, and a pinch of salt and pepper. Place on a baking sheet in a single layer and cook in the oven for 20–25 minutes until browned and slightly crispy. Remove from the oven and set aside. Make the lemon dressing: Whisk together the mayonnaise, the remaining half of the lemon juice, 1 tablespoon of water, and a pinch of salt and pepper. Assemble the bowls: Divide the arugula, caulifl ower, and quinoa among four bowls. Top with almonds, cranberries, feta, and mint. Drizzle with lemon dressing. Cauliflower Quinoa Bowl Serves Per serving: 280 calories, 13.7g fat, 2.9g saturated fat, 11mg cholesterol, 31.6g carbohydrates, 6.4g fi ber, 3.8g sugar, 9.3g protein * Ras el hanout is a spice blend common in North African cooking and features especially heavily in Moroccan cuisine. It can be found online and at specialty food shops.