Curried Quinoa Veggie Bowl

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.

• Calories: 253 Calories

Ingredients

• ½ teaspoon salt
• ½ cup chopped onion
• 1 teaspoon ground cumin
• 1 ½ teaspoons curry powder
• 1 clove garlic
• 1 cup quinoa
• 2 tablespoons coconut oil, melted
• 1 tablespoon coconut oil
• 1 cup fresh or frozen peas
• 1 large head cauliflower, separated into florets
• 1 tablespoon garam masala or curry powder
• 2 cups Silk® Unsweetened Coconutmilk
• Toasted coconut flakes, for garnish

Recipe Instructions

Step 1

Preheat oven to 450 degrees F.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

Remove from heat and stir in peas.

Step 10

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