Steps to Make Award-winning Coconut Curry Quinoa (Vegan + Gluten Free)

Hey everyone, hope you’re having an incredible day today. 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 little bit tasty. This is gonna smell and look delicious.

Coconut Curry Quinoa (Vegan + Gluten Free) is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Coconut Curry Quinoa (Vegan + Gluten Free) is something which I’ve loved my whole life. They are fine and they look fantastic.

Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious. This coconut curry quinoa is made entirely in one pot. You just add the quinoa, coconut milk, tamari and spices into the pot, simmer away until the quinoa is fluffy and you're ready to serve.

To begin with this particular recipe, we must 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 that.

The ingredients needed to make Coconut Curry Quinoa (Vegan + Gluten Free):

1. Get quinoa
2. Make ready unsweetened coconut milk
3. Make ready tomato, diced
4. Take zucchini, peeled and diced
5. Make ready vidalia onion, peeled and diced
6. Prepare red curry simmer sauce
7. Prepare blanched sliced almonds
8. Take coconut oil
9. Get curry powder
10. Prepare coconut flakes, to taste

Avoiding all sugars and natural sugars found in food to detox sugar from your body. It is both vegan and gluten-free, so just about everyone can enjoy it. I like to spice mine up with garlic-chile sauce on the side. If you don't grow your own tomatoes, ripe ones can be hard to find.

Instructions 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!

I like to spice mine up with garlic-chile sauce on the side. If you don't grow your own tomatoes, ripe ones can be hard to find. All Reviews for Coconut-Curry Lentil Stew Served over Quinoa. Category: Dinner, One Pot, Vegan, Gluten Free. I just like the coconut milk because of the flavor it it gives to the curry, so you could definitely sub cashew milk if you prefer that instead 🙂.

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