Coconut Curry Quinoa (Vegan + Gluten Free). Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious. Coconut Curry Recipe for a sugar detox/fast.
You just add the quinoa, coconut milk, tamari and spices into the pot, simmer away until the quinoa is fluffy and you're ready to serve.
One thing I would like to note about the recipe: I think it works better with lite coconut milk.
This vegan coconut curry is going to be your new favorite!
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Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious. Coconut Curry Recipe for a sugar detox/fast.
Alright, don't linger, let's plan this coconut curry quinoa (vegan + gluten free) menu with 10 materials which are undoubtedly easy to obtain, and we have to process them at the very least through 8 actions. You should commit a while on this, so the resulting food could be perfect.
Ingredients Coconut Curry Quinoa (Vegan + Gluten Free):
- Provide 1 cup of quinoa.
- Need 2 cups for unsweetened coconut milk.
- Prepare 1 for tomato, diced.
- Need 1/2 for zucchini, peeled and diced.
- Prepare 1/2 vidalia onion, peeled and diced.
- Give 1/3 cup for red curry simmer sauce.
- You need 1/8 cup - blanched sliced almonds.
- Provide 2 Tbsp coconut oil.
- Provide 1 Tbsp of curry powder.
- Give 1 Tbsp coconut flakes, to taste.
It is quick, easy, flavorful, and overall extremely healthy. This recipe features one of our favorite blends, Wellness Curry Defense! This is a warming and slightly spicy curry that will be a familiar favorite for anyone who has spent some time in. Quinoa cooked in coconut milk with spicy Indian flavors, mixed with greens and topped with roasted cauliflower.
Coconut Curry Quinoa (Vegan + Gluten Free) step by step:
- 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!.
A simple, vegan and gluten-free meal. Nice vegan quinoa curry put here for safe keeping. Add all ingredients except quinoa to a large pot It is both vegan and gluten-free, so just about everyone can enjoy it. I like to spice mine up with garlic-chile sauce on the side. If you don't grow your own tomatoes, ripe ones can be hard to find.
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