Instructions: 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 minutes, stirring halfway through.

3. After carrots have cooked about 5 minutes, put quinoa, water, and raisins into a medium saucepan and bring to a boil. Reduce heat to simmer, cover, and simmer 10 minutes. Uncover and simmer about 5 minutes, until all water is absorbed.

4. Add peas, roasted vegetables, and curry powder to quinoa mixture and stir on low heat about 2 minutes to blend flavors. Mound in a serving dish and sprinkle with coconut and cilantro. Serve yogurt alongside, if desired.

VEGAN

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