Easiest Way to Make Perfect Coconut Curry Quinoa Vegan Gluten Free

Without fail cooking ultimate Coconut Curry Quinoa (Vegan + Gluten Free) easy, yummy, practical.

Good Evening every body, at this time you get present recipe Coconut Curry Quinoa (Vegan + Gluten Free) with 10 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no 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 all Coconut Curry Quinoa (Vegan + Gluten Free)

1. Needed : quinoa.

2. Needed : unsweetened coconut milk.

3. Needed : tomato, diced.

4. Needed : zucchini, peeled and diced.

5. Needed : vidalia onion, peeled and diced.

6. Needed : red curry simmer sauce.

7. Needed : blanched sliced almonds.

8. Needed : coconut oil.

9. Prepare : curry powder.

10. Needed : coconut flakes, to taste.

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

Stages Cooking 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!.

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