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1
Measure quinoa and vegetable broth.
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2
Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water.
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3
Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water.
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4
Drain.
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5
Heat a drizzle of vegetable oil in a medium saucepan over medium-high heat, and add the drained quinoa.
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6
Cook, stirring, for about 1 minute, letting the water evaporate.
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7
Add vegetable broth and bring to a boil.
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8
Stir in the salt and bring back to a rolling boil.
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9
Lower heat and cook covered for 15 minutes.
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10
Turn heat down to the lowest setting.
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11
While quinoa is cooking, heat vegetable oil in another large saucepan.
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12
Add the curry paste and stir over medium-high heat for 1-2 minutes, or until the paste seperates.
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13
Add the coconut milk, soy sauce, vegetable stock, palm sugar, and stir until the sugar dissolves.
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14
Bring to a boil.
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15
Add the squash and return to a boil.
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16
Stir in the baby corn then cover and simmer for 12-15 minutes (until the squash is tender).
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17
After 15 minutes, turn off the heat and remove the quinoa filled pot from the burner.
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18
Let stand for 5 minutes, covered.
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19
After 5 minutes, remove the lid, fluff the quinoa gently with a fork, and set aside with lid off.
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20
When the squash is ready, add the snow peas, lime juice and simmer, uncovered, for one minute.
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21
Dish the quinoa out into serving plates and top with the Red Squash Curry.
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22
Scatter the cashews over each plate and use lime wedges for squeezing over.
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23
Enjoy!
