Coconut Curry Quinoa Recipe Recipes Recipe For Hand

THAI RED CURRY CHICKEN WITH QUINOA

Steps:

• In a medium pan, heat olive oil. Add sliced mushrooms and sliced bell pepper. Cook on high heat for 10 minutes until vegetables soften.
• In the mean time, cook chicken breast (or use the one already cooked). You can either boil it, or roast it in the oven. After it's cooked, cut the chicken breast in medium size pieces.
• Bring coconut milk in a large pan to boil, reduce to simmer. Add 1 tablespoon of curry paste, fish sauce, brown sugar, lemon grass, and stir really well so that curry paste dissolves. Taste your stew and add 2nd tablespoon of curry paste, if desired. For a red curry paste, I usually use the one produced by Thai Kitchen (it's a popular brand sold in most stores). I like to use frozen lemon grass (chopped lemon grass), which you just add and it remains in the dish. If I were to use a lemon grass stalk - I would remove it at the end of cooking time. Simmer for 30 minutes for all tastes to blend. During the last 10 minutes of cooking, add cooked vegetables and sliced chicken breast into the soup, stir well.
• In the mean time, bring 2 cups of water and 1 cup quinoa to boil, reduce to medium and cook quinoa for 10-15 minutes until all water is absorbed and quinoa is cooked al dente.
• To serve, pour soup into each bowl, garnish with basil leaves. Serve quinoa in a separate bowl.

CURRIED QUINOA

Steps:

• Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
• Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.

COCONUT QUINOA CURRY RECIPE WITH VEGETABLES

Steps:

• To begin making the Coconut Quinoa Curry Recipe With Vegetables we will first cook the quinoa and set aside.
• In a pressure cooker, combine the quinoa along with salt and water and close the pressure cooker.
• Cook on medium -high heat from about 6 whistles. Turn off the heat and allow the pressure to release naturally. Set aside.
• In a pressure cooker, heat the coconut oil on medium flame, to this add the whole spices - cardamom ,cinnamon stick, black peppercorns and cloves.
• Once the spices begin to sizzle, add the curry leaves and let them splutter.
• Next add the ginger-green chilli paste and saute for about a minute.
• Now add the sliced onions and saute until they turn translucent. This will take about 2-4 minutes on medium flame.
• Into the pressure cooker, add the carrot, beans, peas, potatoes and cauliflower. To this add salt and about 1/4 cup of water and pressure cook for 1 whistle and turn off the heat.
• Release the pressure immediately and open the pressure cooker, so it helps the vegetables remain fresh and retain its colors.
• Into the cooker, add the pre-cooked quinoa and coconut milk and return to flame.
• Bring the Coconut Quinoa Curry to a single boil on medium-low heat and turn off the flame. Check the salt and you can adjust the consistency of the quinoa curry by adding water if required.
• Once done, transfer the Coconut Quinoa Curry to a serving bowl and serve hot.
• Serve Coconut Quinoa Curry Recipe With Vegetables as a meal in itself followed by a dessert of Strawberry Banana Sorbet Recipe for a lovely Sunday brunch.

CURRIED COCONUT QUINOA AND GREENS WITH ROASTED CAULIFLOWER

Steps:

• Roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss the cauliflower florets with coconut oil, cayenne pepper and a light sprinkle of sea salt. Roast for 25 to 30 minutes on the middle rack, turning halfway, until the cauliflower is tender and golden on the edges.
• Cook the quinoa: In a large pot with a lid, warm the coconut oil over medium heat. Add the onion and cook until it is turning translucent, stirring often, about 5 minutes. Add the ginger, turmeric, curry powder and cardamom and stir until fragrant, about 30 seconds. Pour in the coconut milk, water, rinsed quinoa and raisins. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, then remove the pot from the heat and let it rest, covered, for 5 minutes.
• Fluff the quinoa with a fork. Stir in the salt, vinegar and greens (if you intend to eat this dish as leftovers, I recommend storing leafy greens separate from the quinoa, as the greens don't reheat well). Divide the quinoa into bowls and top with roasted cauliflower. Garnish with green onions and red pepper flakes if you'd like.

COCONUT QUINOA

Steps:

• Bring quinoa, coconut milk, and flaked coconut to a boil in a saucepan. Reduce heat to medium-low and simmer, stirring occasionally, until the quinoa is tender and the water has been absorbed, 10 to 15 minutes; season with salt.