Coconut Curry Quinoa
A delightful and nutritious dish that combines creamy coconut with spices and quinoa, perfect as a standalone meal or side.
Ingredients
Main Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can coconut milk (14 oz)
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 medium bell pepper, diced
- 1 cup chopped vegetables (like carrots, peas, and spinach)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Instructions
Preparation
- Rinse the quinoa under cold water in a fine-mesh sieve to remove any bitterness.
- In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and sauté until soft, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the bell pepper and other chopped vegetables to the pan. Sauté for about 5-7 minutes until everything softens.
- Sprinkle the curry powder, cumin, and turmeric over the vegetables. Stir well to combine and cook for 1-2 minutes.
Cooking
- Add the rinsed quinoa to the saucepan. Pour in the vegetable broth and coconut milk, stirring to mix everything.
- Bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes.
- After 15 minutes, remove the pot from heat and let it sit with the lid on for an additional 5 minutes.
- Fluff the quinoa with a fork and season with salt and pepper to taste.
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Notes
Serve warm, garnished with fresh cilantro and lime wedges if desired. This dish can be enjoyed as a main course or a side dish. Consider adding proteins, such as chickpeas or tofu, for a heartier meal.