Tired of regular quinoa? This
delicious quinoa with curry flavors has a flavorful kick and is filling enough
as an entree.
Ingredients
- 3 cups cooked quinoa
- 1 1/2 tbsp. red curry paste
- 4 shavings of ginger
- 1 can of coconut milk
- 1 package of bean sprouts
- 1 white onion
- 3 cloves of garlic
- 1/2 tsp of garlic powder
- 2 tbsp. coconut oil
- 4 tbsp. tahini
- 1 lemon
- 1 tbsp. olive oil
- 1 cup of spinach
Instructions
- In a sauce pan, heat up 1 tbsp. of olive oil, chop the white onion and garlic, and saute until both are translucent.
- In a larger sauce pan on low heat, heat up the cooked quinoa, and stir in the coconut oil, coconut milk, red curry paste and onion and garlic.
- Simmer for about 5 minutes, then add the bean sprouts, ginger and spinach, simmer for another 5 minutes.
- Once the sprouts and spinach are slightly cooked, remove from heat and set aside.
- In a mixing bowl, mix together the 4 tbsp Tahini, lemon juice from 1 lemon, garlic powder and 1 tbsp. of olive oil.
- Serve 1 cup of quinoa mixture on a plate, drizzle with the tahini mixture, and top with bean sprouts.
Notes
You can double the ingredients to
make a larger batch so that you can save some for leftovers. This is also a
great recipe served chilled, which is great for work lunches. If you want more
protein, you can pack marinated tofu, and steamed broccoli in with this quinoa
curry for a power micro bowl!
