Author Notes
A warm bowl of quinoa tossed in a spiced coconut milk sauce with veggies. Easy and delicious! —chai monkey
Ingredients
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1/2 cup
dry, Quinoa or Inca Red Quinoa
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1 1/2 cups
low sodium chicken stock
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1/2 cup
light coconut milk, canned
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2 teaspoons
fresh grated ginger
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1 tablespoon
minced garlic
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1/2 teaspoon
curry powder
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1/2 teaspoon
cumin
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1/2 teaspoon
turmeric powder
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1/2 tablespoon
sesame oil
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1/4 teaspoon
sea salt
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1 cup
diced carrot
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large handfuls
baby spinach
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1/4 cup
chopped white onion
Directions
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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.
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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.
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when quinoa is fluffy and cooked add to the skillet with steamed carrots, coconut milk and spiced vegetables.
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let the skillet with the combined ingredients simmer together, stirring.
(if you wish, add pre-made sliced chicken)
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plate, and serve. enjoy!
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