|10 min||25 min||35 min||2|
|1 cup||Baby spinach|
|1 cup||Quinoa, cooked|
|1 medium||Zucchini (sliced)|
|1/2 medium pepper(s)||Red bell pepper (sliced)|
|1/4 squash||Delicata squash (sliced)|
|1/2 medium||Red onion (sliced)|
|1 tbsp||Coconut oil|
|2 tsp minced||Ginger root (finely chopped)|
|1 tsp||Madras curry powder|
|1/4 tsp||Turmeric, ground|
|1/2 tsp||Sea salt|
|1/2 tsp||Black pepper|
|1/2 cup||Coconut milk|
|1/4 cup||Cilantro (coriander) (chopped, optional)|
1. Heat oven 425 F.
2. Slice zucchini, bell peppers, red onion and delicata squash into even-sized pieces. Coat baking sheets in olive oil and arrange vegetables on baking sheets. Place in the oven to roast- about 15-20 minutes.
3. Heat coconut oil in a large pan over a medium heat. Add ginger, curry powder, cumin and turmeric and cook, stirring, for 1 minute.
4. Stir in coconut milk, salt and pepper. Add quinoa, and cook for about 2-4 minutes until the coconut milk has absorbed a bit and the quinoa is a golden colour. Stir in spinach and allow it to wilt (about 1 minute).
5. Remove from heat and put quinoa into bowls with the roasted vegetables (you can reheat these before adding to the bowl or let the quinoa warm them). Top with cilantro.
Serve and enjoy!
is a complete protein which means that it contains all of the amino acids that the body needs to function optimally,
it is also very high in fiber which is great for digestion.
is very nutrient dense, it is abundant in B vitamins and contains twice as much fiber than most other leafy greens