Lunch: Curried Quinoa Veggie Bowl

Recipe by Silk® 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

2 tablespoons coconut oil, melted
1 tablespoon garam masala or curry powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 large head cauliflower, separated into florets

Instructions

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.

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