Curried Quinoa Veggie Bowl recipe
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Ingredients
- 2 tablespoons coconut oil, melted 1 tablespoon garam masala or curry powder 1 teaspoon ground cumin ½ teaspoon salt 1 large head cauliflower, separated into florets 1 tablespoon coconut oil 1 clove garlic ½ cup chopped onion 1 cup quinoa 2 cups Silk® Unsweetened Coconutmilk 1 ½ teaspoons curry powder ½ teaspoon salt 1 cup fresh or frozen peas Toasted coconut flakes, for garnish
Nutrition Info
- 252.7 caloriescarbohydrate: 31.8 gcholesterol: : -fat: 11.5 gfiber: 7.5 gprotein: 8.5 gsaturatedFat: 8.5 gservingSize: -sodium: 477 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Curried Quinoa Veggie Bowl
Directions
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Preheat oven to 450 degrees F.
Whisk together melted coconut oil, garam masala, cumin and salt in a large bowl. Add cauliflower and toss until well coated.
Arrange on a baking sheet and bake until tender, about 35 minutes.
Meanwhile, melt 1 Tbsp coconut oil in a medium saucepan over medium heat.
Add garlic and onion and saute for 5 minutes, until transparent.
Add quinoa and cook for another 5 minutes, stirring often.
Add Silk, curry powder and salt, bringing mixture to a boil.
Reduce heat to a simmer, cover and cook for 20 minutes.
Remove from heat and stir in peas.
Spoon into bowls and top with roasted cauliflower and toasted coconut, if desired.