Coconut Curry Quinoa (Vegan + Gluten Free)

1. 1

   Add 1 cup quinoa and 2 cups water to a medium pot and bring to a boil

2. 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 throughoutthis is not a problem, and you can spoon off anything that clumps on top if you prefer**

3. 3

   In a separate pan, heat 2 tbsp coconut oil and add the diced tomato, zucchini, and onion

4. 4

   Continue to cook the vegetables on low-medium heat until they become soft

5. 5

   Add 1/3 cup red curry simmer sauce to the vegetables and cook for another 5-10 minutes

6. 6

   Once quinoa has finished cooking, add the vegetable/curry mixture to the pot and stir it in

7. 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. 8

   **

9. 9

   Serve in bowls and add the coconut flakes to garnish!

* Per serving · 4 servings · Values may vary.

No additional tips available.