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We hope you got insight from reading it, now let’s go back to coconut curry quinoa (vegan + gluten free) recipe. You can cook coconut curry quinoa (vegan + gluten free) using 10 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Coconut Curry Quinoa (Vegan + Gluten Free):
- Use 1 cup quinoa
- Provide 2 cups unsweetened coconut milk
- Provide 1 tomato, diced
- Take 1/2 zucchini, peeled and diced
- Provide 1/2 vidalia onion, peeled and diced
- Use 1/3 cup red curry simmer sauce
- Provide 1/8 cup blanched sliced almonds
- Prepare 2 Tbsp coconut oil
- Take 1 Tbsp curry powder
- You need 1 Tbsp coconut flakes, to taste
Instructions to make Coconut Curry Quinoa (Vegan + Gluten Free):
- 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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