Curried Quinoa Veggie Bowl - cooking recipe

Ingredients

Cauliflower:
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
Quinoa:
1 tablespoon coconut oil
1 clove garlic
1/2 cup chopped onion
1 cup quinoa
2 cups Silk(R) Unsweetened Coconutmilk
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1 cup fresh or frozen peas
Toasted coconut flakes, for garnish

Preparation

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.