Coconut Curry Quinoa (Vegan + Gluten Free)

• 1 cup quinoa
• 2 cups unsweetened coconut milk
• 1 tomato, diced
• 1/2 zucchini, peeled and diced
• 1/2 vidalia onion, peeled and diced
• 1/3 cup red curry simmer sauce
• 1/8 cup blanched sliced almonds
• 2 Tbsp coconut oil
• 1 Tbsp curry powder
• 1 Tbsp coconut flakes, to taste

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 throughoutthis 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. **
9. Serve in bowls and add the coconut flakes to garnish!

quinoa, unsweetened coconut milk, tomato, zucchini, vidalia onion, red curry, almonds, coconut oil, curry powder, coconut flakes

Taken from cookpad.com/us/recipes/257676-coconut-curry-quinoa-vegan-gluten-free (may not work)