Easy making recipe Coconut Curry Quinoa Vegan Gluten Free with 10 ingredients and 8 stages of easy cooking, which is very easy.
Without fail cooking ultimate Coconut Curry Quinoa (Vegan + Gluten Free) easy, tasty, practical.
How are you mother, at this time you get present recipe Coconut Curry Quinoa (Vegan + Gluten Free) with 10 ingredients and 8 steps. Next this is how to cook, please read carefully.
In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 10 ingredients and 8 stages of easy cooking Coconut Curry Quinoa (Vegan + Gluten Free).
Ingredients all Coconut Curry Quinoa (Vegan + Gluten Free)
Needed : quinoa.
Prepare : unsweetened coconut milk.
Prepare : tomato, diced.
Needed : zucchini, peeled and diced.
Needed : vidalia onion, peeled and diced.
Needed : red curry simmer sauce.
Needed : blanched sliced almonds.
Prepare : coconut oil.
Needed : curry powder.
Needed : coconut flakes, to taste.
If all raw materials Coconut Curry Quinoa (Vegan + Gluten Free) it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.
Step by Step Cooking 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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