Coconut Curry Quinoa
Quinoa is actually a seed, not a grain, and it is considered a complete protein as it contains all nine essential amino acids.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Ingredients
- 1 cup Quinoa
- 1 can Coconut milk
- 1 cup Vegetable broth
- 2 teaspoon Curry powder
- 2 clove Garlic
- 1 teaspoon Ginger
- 1 medium Onion
- 2 medium Carrot
- 1 medium Red bell pepper
- 1 cup Frozen peas
- 2 tablespoon Lime juice
- 2 tablespoon Cilantro
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Vegetable oil
Instructions
- Rinse the quinoa thoroughly and set aside.
- In a large saucepan, heat vegetable oil over medium heat. Add chopped onions, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant.
- Add chopped carrots and bell pepper. Sauté for another 3-4 minutes until vegetables are slightly tender.
- Add curry powder, salt, and black pepper. Stir well to coat the vegetables.
- Add rinsed quinoa to the saucepan and stir to combine with the vegetables.
- Pour in coconut milk and vegetable broth. Bring to a boil.
- Reduce heat to low, cover the saucepan, and simmer for 15-20 minutes until the quinoa is cooked and liquid is absorbed.
- Stir in frozen peas and lime juice. Cook for an additional 2-3 minutes until peas are heated through.
- Remove from heat and let it rest for 5 minutes.
- Garnish with chopped cilantro and serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 45g15%
- Sugars 5g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.