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Curried Roasted Carrots And Peas With Quinoa
Ingredients
- 2/3 lb baby-cut carrots cut into 1/2-inch slices
- 1/2 med onion, minced
- 2 tsp canola oil Salt and pepper, to taste
- 1 1/2 c. frzn peas, thawed
- 1 c. rinsed quinoa
- 2 c. water
- 1/3 c. raisins
- 1 1/4 tsp curry pwdr, or possibly to taste
- 1 Tbsp. flaked coconut
- 2 Tbsp. minced cilantro Nonfat yogurt, (optional)
Directions
- Makes 4 servings
- Try to use the freshest organic carrots you can in this dish. They roast up to be even sweeter than the raisins.
- 1. Preheat oven to 450 F. In a large bowl, combine carrots, onion, oil, salt, and pepper; toss well.
- 2. Spread vegetables in one layer on a large nonstick baking sheet. Roast for 20 min, stirring halfway through.
- 3. After carrots have cooked about 5 min, put quinoa, water, and raisins into a medium saucepan and bring to a boil. Reduce heat to simmer, cover, and simmer 10 min. Uncover and simmer about 5 min, till all water is absorbed.
- 4. Add in peas, roasted vegetables, and curry pwdr to quinoa mix and stir on low heat about 2 min to blend flavors. Mound in a serving dish and sprinkle with coconut and cilantro. Serve yogurt alongside, if you like.
- VEGAN
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