Coconut Curry Quinoa (Vegan + Gluten Free).
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Ingredients requirements of Coconut Curry Quinoa (Vegan + Gluten Free):
- Need 1 cup for quinoa.
- Require 2 cups for unsweetened coconut milk.
- Give 1 tomato, diced.
- You need 1/2 of zucchini, peeled and diced.
- Give 1/2 of vidalia onion, peeled and diced.
- Provide 1/3 cup - red curry simmer sauce.
- Need 1/8 cup blanched sliced almonds.
- Need 2 Tbsp - coconut oil.
- You need 1 Tbsp for curry powder.
- Provide 1 Tbsp of coconut flakes, to taste.
Coconut Curry Quinoa (Vegan + Gluten Free) instructions:
- Add 1 cup quinoa and 2 cups water to a medium pot and bring to a boil.
- Once the mixture has begun to boil, bring to a simmer for about 15 minutes until the quinoa has soaked up all of the liquid **The coconut milk will tend to foam and clump at the top if you do not continue to stir throughout–this is not a problem, and you can spoon off anything that clumps on top if you prefer**.
- In a separate pan, heat 2 tbsp coconut oil and add the diced tomato, zucchini, and onion.
- Continue to cook the vegetables on low-medium heat until they become soft.
- Add 1/3 cup red curry simmer sauce to the vegetables and cook for another 5-10 minutes.
- Once quinoa has finished cooking, add the vegetable/curry mixture to the pot and stir it in.
- Add the 1/8 cup of blanched almonds, and 1 tbsp of curry powder and stir until the curry has fully been absorbed **1 tbsp does not seem like a lot, but it will go far!**.
- Serve in bowls and add the coconut flakes to garnish!.
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