Thai Green Curry Quinoa Bowl with Coconut and Lemongrass

Ingredients

• 1 cup quinoa, rinsed
• 1 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 cup fresh cilantro, chopped
• 1 tablespoon lime juice, freshly squeezed

Method

1. 01
   Rinse the quinoa under cold water until the water runs clear. Drain well.
2. 02
   In a medium saucepan, combine the quinoa, coconut milk, and vegetable broth. Bring to a boil over medium-high heat.
3. 03
   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. 04
   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. 05
   Add the green curry paste to the skillet and cook for 2 minutes, stirring constantly.
6. 06
   Add the broccoli, red bell pepper, and snap peas to the skillet. Stir to coat the vegetables with the curry paste.
7. 07
   Pour in the soy sauce and cook for 5-7 minutes, or until the vegetables are tender-crisp.
8. 08
   Combine the cooked quinoa with the vegetable curry mixture and stir well to combine.
9. 09
   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.