Quick Coconut Curry Bowls

• 1 cup uncooked quinoa
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 (14 ounce) can light coconut milk
• 1/4 cup water
• 2 tablespoons Thai red curry paste, or more to taste
• 1 (14.5 ounce) can Del Monte(R) Cut Green Beans or Sweet Peas, well drained
• 1 (14.5 ounce) can Del Monte(R) Sliced Carrots, well drained
• Lime wedges
• Topping Options:
• Cilantro or basil
• Chopped peanuts
• Chopped green onions
• Sriracha chile sauce

1. Rinse quinoa and combine with garbanzo beans, coconut milk, water and curry paste in a medium saucepan; stir well. Bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes.
2. Uncover and top quinoa with green beans and carrots (do not stir). Cover and let stand 5 to 10 minutes until most of liquid is absorbed.
3. Stir gently and serve with lime juice and choice of toppings. Or, portion evenly into 4 microwaveable storage containers and refrigerate. Reheat in microwave, loosely covered, about 2 minutes or until hot. Top as desired.

quinoa, garbanzo beans, light coconut milk, water, red curry, del monte, del monte, wedges, topping options, cilantro, peanuts, green onions, chile sauce

Taken from www.allrecipes.com/recipe/258610/quick-coconut-curry-bowls/ (may not work)