How to Prepare Favorite Coconut Curry Quinoa (Vegan + Gluten Free)

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, coconut curry quinoa (vegan + gluten free). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious. This coconut curry quinoa is made entirely in one pot. You just add the quinoa, coconut milk, tamari and spices into the pot, simmer away until the quinoa is fluffy and you're ready to serve.

Coconut Curry Quinoa (Vegan + Gluten Free) is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Coconut Curry Quinoa (Vegan + Gluten Free) is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have coconut curry quinoa (vegan + gluten free) using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Coconut Curry Quinoa (Vegan + Gluten Free):

1. Get 1 cup quinoa
2. Get 2 cups unsweetened coconut milk
3. Get 1 tomato, diced
4. Take 1/2 zucchini, peeled and diced
5. Take 1/2 vidalia onion, peeled and diced
6. Take 1/3 cup red curry simmer sauce
7. Take 1/8 cup blanched sliced almonds
8. Get 2 Tbsp coconut oil
9. Prepare 1 Tbsp curry powder
10. Prepare 1 Tbsp coconut flakes, to taste

Avoiding all sugars and natural sugars found in food to detox sugar from your body. Category: Dinner, One Pot, Vegan, Gluten Free. I just like the coconut milk because of the flavor it it gives to the curry, so you could definitely sub cashew milk if you prefer that instead 🙂. I'm looking for delicious vegan gluten-free make-ahead recipes to take to an ailing friend and this sounds perfect.

Instructions to make Coconut Curry Quinoa (Vegan + Gluten Free):

1. Add 1 cup quinoa and 2 cups water to a medium pot and bring to a boil
2. Once the mixture has begun to boil, bring to a simmer for about 15 minutes until the quinoa has soaked up all of the liquid - The coconut milk will tend to foam and clump at the top if you do not continue to stir throughout–this is not a problem, and you can spoon off anything that clumps on top if you prefer
3. In a separate pan, heat 2 tbsp coconut oil and add the diced tomato, zucchini, and onion
4. Continue to cook the vegetables on low-medium heat until they become soft
5. Add 1/3 cup red curry simmer sauce to the vegetables and cook for another 5-10 minutes
6. Once quinoa has finished cooking, add the vegetable/curry mixture to the pot and stir it in
7. Add the 1/8 cup of blanched almonds, and 1 tbsp of curry powder and stir until the curry has fully been absorbed - 1 tbsp does not seem like a lot, but it will go far!
8. Serve in bowls and add the coconut flakes to garnish!

I just like the coconut milk because of the flavor it it gives to the curry, so you could definitely sub cashew milk if you prefer that instead 🙂. I'm looking for delicious vegan gluten-free make-ahead recipes to take to an ailing friend and this sounds perfect. Vegans and vegetarians should watch out - many curry pastes contain fish derivatives and it's always worth checking the label first. This vegan coconut curry uses both. By doing this we get an Indian-feel recipe and flavour with a more creamy, rich, and slightly sweet sauce.

So that’s going to wrap it up for this special food coconut curry quinoa (vegan + gluten free) recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!