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Curried Quinoa & Vegetables

Curried Quinoa & Vegetables

Serves 6 | Prep Time 20 minutes | Cook Time 1 hour



2 Tbsp Eden Extra Virgin Olive Oil

1 Tbsp Eden Homemade Curry Powder, (see recipe)
or store bought

1 tsp Eden Ground Cumin

1/2 tsp Eden Sea Salt

6 cups cauliflower flowerets, (1 large head)


1 Tbsp Eden Extra Virgin Olive Oil

1 clove garlic, minced

1/2 cup diced onion

1 cup Eden Quinoa, rinsed
or Eden Red Quinoa

2 cups Unsweetened Edensoy Quinoa

15 ounces Eden Garbanzo Beans, drained

1 1/2 tsp Eden Homemade Curry Powder, (see recipe)

1/2 tsp Eden Sea Salt

1 cup frozen green peas

1/3 cup toasted unsweetened coconut flakes, for garnish


Preheat the oven to 450° F. Place the cauliflower in a large mixing bowl. Drizzle the oil over and mix well. Combine the curry powder, cumin and sea salt. Sprinkle evenly over the cauliflower and toss to mix until the cauliflower is well coated with the spices. Arrange on a large baking sheet and bake about 1 hours or until tender.

While the cauliflower is baking, prepare the quinoa. Heat 1 Tbsp olive oil and sauté the onion and garlic for 5 minutes until translucent. Add the quinoa and sauté another 5 minutes. Add the soymilk, garbanzo beans, curry powder and salt. Cover and bring to a boil. Reduce heat to medium-low and simmer about 20 minutes until the quinoa is light and fluffy. Add the peas and stir. Place in a serving dish. Remove the cauliflower and arrange in the serving bowl. Garnish with toasted coconut.

Nutritional Information

Per serving: 374 calories, 16g fat (38% calories from fat), 15g protein, 44g carbohydrate, 10g fiber, 0mg cholesterol, 341mg sodium