Curried Quinoa Veggie Bowl
Featured in 6 ways to use leftover rice.
Recipe Summary 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.Ingredients | Burrito Bowl Veggie Chipotle Menu2 tablespoons coconut oil, melted1 tablespoon garam masala or curry powder1 teaspoon ground cumin½ teaspoon salt1 large head cauliflower, separated into florets1 tablespoon coconut oil1 clove garlic½ cup chopped onion1 cup quinoa2 cups Silk® Unsweetened Coconutmilk1 ½ teaspoons curry powder½ teaspoon salt1 cup fresh or frozen peasToasted coconut flakes, for garnishDirectionsPreheat 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.Info | Burrito Bowl Veggie Chipotle MenuServings: 6 Yield: 6 servings
TAG : Curried Quinoa Veggie BowlTrusted Brands: Recipes and Tips, Silk®,
