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Receta Curried Roasted Carrots And Peas With Quinoa
by Global Cookbook

Curried Roasted Carrots And Peas With Quinoa
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Ingredientes

  • 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)

Direcciones

  1. Makes 4 servings
  2. Try to use the freshest organic carrots you can in this dish. They roast up to be even sweeter than the raisins.
  3. Preheat oven to 450 F. In a large bowl, combine carrots, onion, oil, salt, and pepper; toss well.
  4. Spread vegetables in one layer on a large nonstick baking sheet. Roast for 20 min, stirring halfway through.
  5. 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.
  6. 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.
  7. VEGAN