Vegan Quinoa

Tired of regular quinoa? This delicious quinoa with curry flavors has a flavorful kick and is filling enough as an entree.

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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

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Instructions

1. In a sauce pan, heat up 1 tbsp. of olive oil, chop the white onion and garlic, and saute until both are translucent.
2. 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.
3. Simmer for about 5 minutes, then add the bean sprouts, ginger and spinach, simmer for another 5 minutes.
4. Once the sprouts and spinach are slightly cooked, remove from heat and set aside.
5. In a mixing bowl, mix together the 4 tbsp Tahini, lemon juice from 1 lemon, garlic powder and 1 tbsp. of olive oil.
6. Serve 1 cup of quinoa mixture on a plate, drizzle with the tahini mixture, and top with bean sprouts.

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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!