Thai Red Curry Quinoa
Thai Red Curry Quinoa - Enjoy the best of both, healthy and yummy, with this GORGEOUS Thai red curry quinoa that’s full of fresh veggies and a creamy, velvety sauce! Perfect for parties, picnics, and gatherings in the summer, who wouldn’t like an Asian inspired, SUPERFOOD treat?
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 247 kcal
Ingredients
- 1 cup quinoa , boiled and ready
- 1 1/2 cup water
- 2 tbsp coconut oil
- 3 tbsp coconut milk
- 1 tsp garlic , minced
- 1 1/2 tsp ginger
- 1 inch lemongrass stem
- 1/2 tsp lemongrass , minced
- 1 medium onion , chopped
- 1/4 cup peppers , mixed colors
- 1/4 cup carrots , boiled
- 1/4 cup baby corn
- 1/4 cup edamame , boiled or frozen
- 1/4 cup paneer , cut in small cubes
- 2 tbsp purple cabbage
- 1 1/2 tbsp red curry paste
- 2 tsp light soy sauce
- 1/2 tsp palm sugar
- 1 tsp sweet chili sauce
- 1/2 tsp lemon zest
- 1/2 tsp lemon juice
- 1 tsp sriracha
- thai red peppers , fresh (or use chili flakes)
- salt to taste
Toppings
- roasted cashews
- roasted peanuts
- sesame seeds
- basil , fresh and torn
Instructions
-
Heat some oil over medium heat in a saucepan, and add some minced garlic, lemongrass, and ginger. Sauté them for roughly 3-5 minutes.
-
Add some onions, bell peppers, edamame, red curry paste, paneer, coconut milk, and baby corn into the saucepan. Let it simmer for 5-7 minutes on medium heat.
-
Add in the soy sauce, palm sugar, sweet chili sauce, lemon juice, lemon zest, sriracha, thai red peppers, and salt.
-
Add in the quinoa and garnish it with roasted cashews, basil, peanuts, and sesame seeds. Enjoy!
Recipe Video
Recipe Notes
- How to make quinoa: Wash the quinoa thoroughly and then heat water (double the amount of quinoa) with some oil and salt. Add the quinoa in once the water starts boiling, lower the flame, cover it, and let it simmer for 10-15 minutes (until all water is absorbed). Fluff it with a fork.
- Wash the quinoa very thoroughly like you would rice, otherwise it will taste very bitter.
- The recipe would turn out better if the quinoa is made a day ahead because it will become firmer and open up.
- You can make quinoa in a mix of half water/half coconut milk instead of just water. I generally make it in just water so the quinoa is more versatile.
- Add the purple cabbage at the end, so it stays crunchy and retains its color.
Nutrition Facts
Thai Red Curry Quinoa
Amount Per Serving
Calories 247
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 9g56%
Cholesterol 9mg3%
Sodium 241mg10%
Potassium 304mg9%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 4g4%
Protein 7g14%
Vitamin A 2380IU48%
Vitamin C 17.8mg22%
Calcium 107mg11%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.