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Coconut Curry Quinoa (Vegan + Gluten Free)
Coconut Curry Quinoa (Vegan + Gluten Free)

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We hope you got benefit from reading it, now let’s go back to coconut curry quinoa (vegan + gluten free) recipe. To make coconut curry quinoa (vegan + gluten free) you only need 10 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Coconut Curry Quinoa (Vegan + Gluten Free):
  1. Get 1 cup quinoa
  2. You need 2 cups unsweetened coconut milk
  3. Get 1 tomato, diced
  4. Provide 1/2 zucchini, peeled and diced
  5. You need 1/2 vidalia onion, peeled and diced
  6. Take 1/3 cup red curry simmer sauce
  7. Provide 1/8 cup blanched sliced almonds
  8. You need 2 Tbsp coconut oil
  9. You need 1 Tbsp curry powder
  10. Get 1 Tbsp coconut flakes, to taste
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!

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