Coconut Curry Quinoa (Vegan + Gluten Free)
Coconut Curry Quinoa (Vegan + Gluten Free)

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, coconut curry quinoa (vegan + gluten free). It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious. This coconut curry quinoa is made entirely in one pot.

Coconut Curry Quinoa (Vegan + Gluten Free) is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Coconut Curry Quinoa (Vegan + Gluten Free) is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have coconut curry quinoa (vegan + gluten free) using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Coconut Curry Quinoa (Vegan + Gluten Free):
  1. Make ready 1 cup quinoa
  2. Take 2 cups unsweetened coconut milk
  3. Get 1 tomato, diced
  4. Prepare 1/2 zucchini, peeled and diced
  5. Make ready 1/2 vidalia onion, peeled and diced
  6. Get 1/3 cup red curry simmer sauce
  7. Make ready 1/8 cup blanched sliced almonds
  8. Make ready 2 Tbsp coconut oil
  9. Get 1 Tbsp curry powder
  10. Prepare 1 Tbsp coconut flakes, to taste

The tofu is PACKED with flavor! EASY coconut curry with chickpeas and Indian spices. Naturally vegan + gluten-free; add vegetables like cauliflower or sweet potato. This garbanzo bean curry skips the complicated steps but doesn't skimp on flavor!

Steps to make Coconut Curry Quinoa (Vegan + Gluten Free):
  1. Add 1 cup quinoa and 2 cups water to a medium pot and bring to a boil
  2. 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
  3. In a separate pan, heat 2 tbsp coconut oil and add the diced tomato, zucchini, and onion
  4. Continue to cook the vegetables on low-medium heat until they become soft
  5. Add 1/3 cup red curry simmer sauce to the vegetables and cook for another 5-10 minutes
  6. Once quinoa has finished cooking, add the vegetable/curry mixture to the pot and stir it in
  7. 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!
  8. Serve in bowls and add the coconut flakes to garnish!

This coconut quinoa pairs nicely with any Asian-inspired dish. Vegans and vegetarians should watch out - many curry pastes contain fish derivatives and it's always worth checking the label first. This vegan coconut curry uses both. By doing this we get an Indian-feel recipe and flavour with a more creamy, rich, and slightly sweet sauce. This coconut curry recipe comes together in under an hour and uses basic, whole-food ingredients, yet the flavor is so vibrant, I just had to share this meal-prep recipe with.

So that is going to wrap it up with this exceptional food coconut curry quinoa (vegan + gluten free) recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!