Recipe: Appetizing Coconut Curry Quinoa (Vegan + Gluten Free)

Coconut Curry Quinoa (Vegan + Gluten Free). Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious. EASY coconut curry with chickpeas and Indian spices.

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. One thing I would like to note about the recipe: I think it works better with lite coconut milk. You can have Coconut Curry Quinoa (Vegan + Gluten Free) using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Coconut Curry Quinoa (Vegan + Gluten Free)

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

Quinoa cooked in coconut milk with spicy Indian flavors, mixed with greens and topped with roasted cauliflower. A simple, vegan and gluten-free meal. Paella is one of the most delicious and popular Spanish dishes, known all over the world. It is traditionally made with Arborio rice, fish, squid, shrimp, clams and mussels, along with some vegetables, aromatic saffron, and sweet paprika.

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

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!.

Coconut Curry Recipe for a sugar detox/fast. 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.