Carrot Masala

Preheat the oven to 350ºF. Peel and chop the onion. Peel and mince the garlic and ginger. Rinse, deseed, and chop the jalapeño. Rinse, trim, and peel the carrots and cut them into 1-inch pieces.

Put a small saucepan over medium-high heat and add the quinoa along with 1 1/2 cups of water and a pinch of salt. Cook covered, until all water is absorbed and the grains begin to burst, 20 to 25 minutes.

Put a large pot over medium-high heat and add the white (regular) cumin, black cumin, turmeric, chile flakes, and coriander; toast until fragrant, about a minute. Transfer to a plate and set aside.

Return the pot to the heat and add the coconut oil. Once the oil is hot, add the onions and cook until slightly softened, 3 to 5 minutes. Add the garlic, ginger, and half of the jalapeño (adding more depending on your affinity for heat), and cook until vegetables are tender, another 3 to 4 minutes.

Add the carrots to the pot and cover (checking occasionally to stir) until they begin to soften, about 10 to 15 minutes. Measure out 1/2 teaspoon of the spice mixture and reserve to toss with the coconut in step 6. Add the tomatoes and remaining spice mixture to the carrots and stir. Cook, covered and stirring occasionally, until carrots are tender and sauce has thickened, about 10 to 15 minutes.

Put the coconut flakes on a rimmed baking sheet and bake until golden brown, about 5 to 6 minutes. Season with a pinch of salt and the reserved toasted spice mixture. Serve carrots over the quinoa and sprinkle with toasted coconut.