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 calories
carbohydrate: 31.8 g
cholesterol: : -
fat: 11.5 g
fiber: 7.5 g
protein: 8.5 g
saturatedFat: 8.5 g
servingSize: -
sodium: 477 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F.

  2. Whisk together melted coconut oil, garam masala, cumin and salt in a large bowl. Add cauliflower and toss until well coated.

  3. Arrange on a baking sheet and bake until tender, about 35 minutes.

  4. Meanwhile, melt 1 Tbsp coconut oil in a medium saucepan over medium heat.

  5. Add garlic and onion and saute for 5 minutes, until transparent.

  6. Add quinoa and cook for another 5 minutes, stirring often.

  7. Add Silk, curry powder and salt, bringing mixture to a boil.

  8. Reduce heat to a simmer, cover and cook for 20 minutes.

  9. Remove from heat and stir in peas.

  10. Spoon into bowls and top with roasted cauliflower and toasted coconut, if desired.

Recipe Yield

6 servings

Recipe Note

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.

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