Orange Spiced Rice
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 8
  • 1 head cauliflower
  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 1 orange, juice and zest
  • ¼ cup white wine
  • 2 tablespoons coconut aminos
  • 1 teaspoon Chinese five-spice powder
  • 2 cups cooked, red quinoa
  • 3 green onions
  1. Wash the cauliflower, discard the leaves, and chop into small pieces. Grate the pieces with a food processor.
  2. In a large skillet heat the olive oil over medium. Add the onion. Sauté for 3 minutes until soft. Mix in the shredded cauliflower, orange zest and juice, wine, coconut aminos and Chinese 5-spice powder until fully combine and continue to sauté for 5 minutes, until tender. Stir in the cooked, red quinoa.
  3. Season with salt and pepper. Serve as you would traditional rice, topped with sliced green onions. Enjoy!
Calories: 274     Fat: 5     Carbohydrates: 42     Sugar: 15     Sodium: 103     Fiber: 8     Protein: 8