Smoky Coconut Broth with Quinoa

By • January 28, 2016 0 Comments

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Author Notes: A delightful thick and rich, smoky coconut broth is finished with steamed cauliflower, avocado and fresh herbs. It's a complete meal in a bowl and simple to prepare. Fogwood and Fig

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Serves 2

  • 1 cup quinoa
  • 1 -1/4 cups water
  • 1 red onion chopped
  • Large pinch sea salt
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon turmeric powder
  • 3/4 teaspoon cumin powder
  • 1 can coconut milk, full fat or light
  • 1 cup vegetable broth
  • small pinch cayenne powder
  • 2 teaspoons fresh lime juice
  • 1 teaspoon pure maple syrup
  • parsley or cilantro to finish
  • 1 cubed avocado
  1. For the Quinoa: Rinse quinoa until there is no foam, add it to a medium pot along with the water, bring to a boil then simmer covered 15-18 minutes. Water should be all absorbed. Remove from heat and keep covered another 10 minutes, the quinoa will fluff even more.
  2. For the Broth: Sauté onion in oil with large pinch of sea salt until tender about 4 minutes, add the garlic, paprika, cumin and sauté another minute, add the coconut milk and stir followed by pinch of cayenne, add the veggie broth and cook until hot and bubbly, turn down the heat add the lime juice, maple syrup and simmer for 2 minutes. Taste for seasoning add more salt if needed Steam cauliflower (broccoli is good too) four minutes covered until fork tender.

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