CURRIED QUINOA VEGGIE BOWL

Curried Quinoa Veggie Bowl image

Caulflower florets are tossed in a fragrant spice mixture, baked until tender, and served atop bowls of quinoa with peas in a creamy coconut milk sauce.

Provided by Silk

Categories Trusted Brands: Recipes and Tips Silk®

Yield 6

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 252.7 calories, Carbohydrate 31.8 g, Fat 11.5 g, Fiber 7.5 g, Protein 8.5 g, SaturatedFat 8.5 g, Sodium 477 mg, Sugar 5.4 g