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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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 4 servings | |
| Calories 246 | |
| Calories from Fat 28 | 11% |
| Total Fat 3.16g | 4% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 64mg | 3% |
| Potassium 451mg | 13% |
| Total Carbs 46.63g | 12% |
| Dietary Fiber 6.2g | 21% |
| Sugars 11.24g | 7% |
| Protein 9.29g | 15% |
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