Update, Serving Recipe Coconut Curry Quinoa (Vegan + Gluten Free) Delicious Perfect


Home cooking ultimate Coconut Curry Quinoa (Vegan + Gluten Free) easy, delicious, practical.

10 ingredients, 8 steps, cooking Coconut Curry Quinoa (Vegan + Gluten Free)

Hi my mother, now you can cook recipe Coconut Curry Quinoa (Vegan + Gluten Free) with 10 ingredients and 8 steps. Next this is how to prepare, please observe carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 8 stages of easy cooking Coconut Curry Quinoa (Vegan + Gluten Free).

Ingredients for Coconut Curry Quinoa (Vegan + Gluten Free)

  1. Prepare of quinoa.
  2. Prepare of unsweetened coconut milk.
  3. It’s of tomato, diced.
  4. You need of zucchini, peeled and diced.
  5. You need of vidalia onion, peeled and diced.
  6. You need of red curry simmer sauce.
  7. It’s of blanched sliced almonds.
  8. You need of coconut oil.
  9. Prepare of curry powder.
  10. You need of coconut flakes, to taste.

If all material requirements Coconut Curry Quinoa (Vegan + Gluten Free) it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.

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

  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!.

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