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
1 -1/4 cups
red onion chopped
Large pinch sea salt
cloves garlic minced
can coconut milk, full fat or light
cup vegetable broth
small pinch cayenne powder
fresh lime juice
pure maple syrup
parsley or cilantro to finish
In This Recipe
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.
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.