Coconut Curry Quinoa
A delightful and nourishing tropical-inspired dish featuring quinoa cooked in a creamy coconut base with vibrant spices, perfect for a quick lunch or comforting dinner.
Ingredients
Main Ingredients
- 1 cup quinoa Rinsed under cold water before cooking
- 1 can coconut milk (13.5 ounces) Provides creamy texture and rich flavor
- 1 cup vegetable broth Can substitute with water, but broth adds flavor
- 1 tablespoon olive oil For sautéing
- 1 onion, diced Adds sweetness and depth of flavor
- 3 cloves garlic, minced Enhances flavor profile
- 1 tablespoon fresh ginger, grated Brings warmth and aromatic flavor
- 1 tablespoon curry powder Choose your favorite blend
- 1 teaspoon turmeric Adds color and health benefits
- 1 teaspoon cumin For earthy flavor
- 1 cup bell peppers, chopped Any color works well
- 1 cup spinach, fresh or frozen Provides nutrients and color
- to taste Salt and black pepper For seasoning
- for garnish Fresh cilantro Adds freshness
- for serving Lime wedges To enhance flavors
Instructions
Preparation
- Rinse the quinoa under cold water in a fine-mesh strainer to remove the coating that can make it taste bitter.
- In a medium saucepan, heat olive oil over medium heat.
- Add the diced onion and sauté for about 5 minutes until it becomes translucent.
- Stir in the minced garlic and grated ginger, cooking for another minute or until fragrant.
Cooking
- Add the curry powder, turmeric, and cumin to the pan, stirring to combine, and cook for about 30 seconds.
- Add the rinsed quinoa, coconut milk, and vegetable broth to the saucepan, stirring well to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low and cover the pan.
- Allow it to simmer for about 15 minutes or until the quinoa has absorbed all the liquid and is fluffy.
- Fluff the quinoa with a fork and fold in the chopped bell peppers and spinach.
- Let everything sit for a few minutes on low heat to soften the veggies and warm them through.
- Season with salt and black pepper to taste.
Serving
- Serve the coconut curry quinoa warm, garnished with fresh cilantro and lime wedges.
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Notes
Store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for 2 to 3 months. Reheat with a splash of vegetable broth or coconut milk.