Recipe Coconut Curry Quinoa (Vegan + Gluten Free) : Delicious and Easy For You To Try

Recipe Coconut Curry Quinoa (Vegan + Gluten Free) : Delicious and Easy For You To Try - If you are a housewife or a worker, you must be bothered if you have to cook for your family every day? Don't worry, because I will share simple and practical recipes for those of you who don't have much time to cook. A list of simple recipes that are practical and delicious are things that mothers at home must have so they don't get confused about what to cook. The name of the recipe this time is Coconut Curry Quinoa (Vegan + Gluten Free). You are currently reading Recipe Coconut Curry Quinoa (Vegan + Gluten Free) : Delicious and Easy For You To Try. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother thisthatorganic been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

1. 1 cup quinoa
2. 2 cups unsweetened coconut milk
3. 1 tomato, diced
4. 1/2 zucchini, peeled and diced
5. 1/2 vidalia onion, peeled and diced
6. 1/3 cup red curry simmer sauce
7. 1/8 cup blanched sliced almonds
8. 2 Tbsp coconut oil
9. 1 Tbsp curry powder
10. 1 Tbsp coconut flakes, to taste

Preparation steps:

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 throughoutthis 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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