Coconut Curry Quinoa (Vegan + Gluten Free). Vegan Thai Green Curry makes a fantastic meal full of warm and comforting vibes. Pair this delicious one pot curry with rice or quinoa for scrumptious weeknight dinner. It is GLUTEN FREE, DAIRY FREE and NUT FREE.
This coconut curry quinoa is made entirely in one pot.
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.
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You can cook Coconut Curry Quinoa (Vegan + Gluten Free) using 10 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Coconut Curry Quinoa (Vegan + Gluten Free)
- Prepare 1 cup of quinoa.
- It's 2 cups of unsweetened coconut milk.
- Prepare 1 of tomato, diced.
- It's 1/2 of zucchini, peeled and diced.
- You need 1/2 of vidalia onion, peeled and diced.
- Prepare 1/3 cup of red curry simmer sauce.
- Prepare 1/8 cup of blanched sliced almonds.
- You need 2 Tbsp of coconut oil.
- You need 1 Tbsp of curry powder.
- You need 1 Tbsp of coconut flakes, to taste.
Coconut Shrimp Curry, Curry Coconut Oil Roasted Cauliflower, Japanese Pork Curry Bowl Curry in a hurry! Served with rice and quinoa, this recipe makes a perfect meal for two or prepped for make-ahead lunches! Add coconut oil and squash to a Dutch oven or large skillet. Coconut quinoa sends this over the top.
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!.
Simple, healthy, fast and so delicious. In a medium saucepan, mix quinoa, coconut milk, diced tomatoes (with juice), curry powder and ketchup/tomato paste, and bring to boil. While quinoa is cooking: in a frying pan, heat oil over medium heat and stir-fry the garlic and onion until. Serve over rice or quinoa or with toasted pita bread. In a medium pan heat the coconut oil.
