Thai Green Curry Quinoa Bowl with Coconut and Lemongrass

Ingredients

• 1 cup quinoa rinsed
• 1 1/2 cups coconut milk
• 1 cup vegetable broth
• 2 tablespoons green curry paste
• 1 tablespoon olive oil
• 1 cup broccoli florets chopped
• 1 cup red bell pepper sliced
• 1 cup snap peas trimmed
• 1 stalk lemongrass minced
• 2 cloves garlic minced
• 1 tablespoon ginger grated
• 1 tablespoon soy sauce
• 1/4 cup fresh cilantro chopped
• 1 tablespoon lime juice freshly squeezed

Instructions

1. 1 Rinse the quinoa under cold water until the water runs clear. Drain well.
2. 2 In a medium saucepan, combine the quinoa, coconut milk, and vegetable broth. Bring to a boil over medium-high heat.
3. 3 Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.
4. 4 In a large skillet, heat the olive oil over medium heat. Add the garlic, ginger, and minced lemongrass. Sauté for about 1 minute until fragrant.
5. 5 Add the green curry paste to the skillet and cook for 2 minutes, stirring constantly.
6. 6 Add the broccoli, red bell pepper, and snap peas to the skillet. Stir to coat the vegetables with the curry paste.
7. 7 Pour in the soy sauce and cook for 5-7 minutes, or until the vegetables are tender-crisp.
8. 8 Combine the cooked quinoa with the vegetable curry mixture and stir well to combine.
9. 9 Remove from heat and stir in the lime juice. Adjust seasoning to taste if necessary.
10. 10 Serve the curry quinoa bowl garnished with fresh cilantro.