4 Servings 15 min Cook
1 Cup Quinoa
1 3/4 Cup Coconut Milk
1/2 Cup Water
1 Tbsp Coconut Oil
1 Onion Onions
4 Cloves, minced Garlic
1 Tbsp Ginger Root
1/2 Cup chopped Carrots
1 Cup, chopped Broccoli
1 Dash Salt
1 Dash Pepper
1 Tbsp Curry Powder
1/4 Pinch Cayenne Pepper
1 Cup Vegetable Broth
2 Cup Coconut Milk
1/3 Cup Peas
1/4 Cup, chopped or sliced Tomatoes
1 Wedge yields Lemon Juice
1 Tbsp Fresh Cilantro
2 Tsp Pepper Or Hot Sauce
Wash quinoa thoroughly in a fine mesh strainer.
Add to a medium saucepan over medium heat and toast for 3 minutes.
Add 1 can light coconut milk and 1/2 cup water.
Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy, and the liquid is absorbed.
Set aside until serving.
In the meantime, heat a large saucepan or pot to medium heat and add 1 tbsp coconut oil.
Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir.
Cook, stirring frequently, until softened – about 5 minutes.
Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, and another healthy pinch of salt and stir.
Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
Taste and adjust seasonings as needed.
Serve over coconut quinoa and garnish with fresh lemon juice, cilantro, and hot sauce.
Recipe inspired by: http://minimalistbaker.