A warm bowl of quinoa tossed in a spiced coconut milk sauce with veggies. Easy and delicious! —chai monkey
dry, Quinoa or Inca Red Quinoa
1 1/2 cups
low sodium chicken stock
light coconut milk, canned
fresh grated ginger
chopped white onion
In This Recipe
Combine chicken stock and quinoa in a medium saucepan and bring to a boil. Reduce heat, cover and simmer until soft and water is not at the bottom of the pan. Usually about 15 minutes.
Steam chopped carrots in double boiler, about ¼ inch thick chopped, on the stovetop about six to eight minutes...In a medium pot and a steamer basket or colander. Fill the pot with enough water, once the water comes to a boil, add vegetables and place lid on top to cover.
on a medium skillet heat sesame oil, white onion and garlic. After the onions begin to cook, add the coconut milk, grated ginger, spices and handful of chopped baby spinach.
when quinoa is fluffy and cooked add to the skillet with steamed carrots, coconut milk and spiced vegetables.
let the skillet with the combined ingredients simmer together, stirring.
(if you wish, add pre-made sliced chicken)