Coconut Quinoa Bowl with Roasted Cherry Tomatoes & Garlic

Fluffy quinoa simmered in creamy coconut milk, topped with caramelized cherry tomatoes and golden garlic, finished with a drizzle of maple syrup for an irresistible sweet-savory bowl.

Let's cook

1. Preheat your oven to 400°F (200°C). Halve 1.5 cups of cherry tomatoes and peel 4 garlic cloves, slicing them thinly.
2. Toss the cherry tomatoes and sliced garlic on a baking sheet with 2 tablespoons of avocado oil, a pinch of salt, pepper, and 1 teaspoon of dried oregano or smoked paprika. Spread in a single layer.
3. Roast the tomatoes and garlic in the oven for 18-20 minutes, until the tomatoes are blistered and slightly caramelized. Set aside.
4. Meanwhile, rinse 1 cup of quinoa under cold water using a fine mesh strainer. Add it to a medium saucepan with 1 can (400ml) of coconut milk and 1/4 cup of water. Stir in 1/2 teaspoon of salt.
5. Bring the quinoa mixture to a boil over medium-high heat, then reduce to a low simmer. Cover and cook for 15 minutes until the liquid is absorbed and the quinoa is fluffy.
6. Remove the quinoa from heat and let it rest, covered, for 5 minutes. Fluff with a fork.
7. Divide the coconut quinoa evenly among 3 bowls. Top each with the roasted cherry tomatoes and garlic, then drizzle each bowl with 1 teaspoon of maple syrup.
8. Finish with a crack of black pepper and an optional pinch of dried chili flakes for heat. Serve immediately.