Thai Red Squash and Quinoa Curry
- 2 cups quinoa (any variety)
- 2 teaspoons vegetable oil
- 4 cups vegetable broth
- 12 teaspoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons Thai red curry paste
- 1 (14 ounce) can coconut milk
- 2 tablespoons soy sauce
- 12 cup vegetable broth
- 2 teaspoons palm sugar or 2 teaspoons dark brown sugar, grated
- 1 12 lbs baby squash, halved quartered or 1 12 lbs zucchini, sliced 1 inch thick
- 4 ounces baby corn, halved lengthwise
- 4 ounces snow peas, trimmed
- 13 cup unsalted roasted cashews, roughly chopped (garnish)
- 2 tablespoons lime juice
- lime wedge, to serve (garnish)
- Measure quinoa and vegetable broth.
- Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water.
- Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water.
- Drain.
- Heat a drizzle of vegetable oil in a medium saucepan over medium-high heat, and add the drained quinoa.
- Cook, stirring, for about 1 minute, letting the water evaporate.
- Add vegetable broth and bring to a boil.
- Stir in the salt and bring back to a rolling boil.
- Lower heat and cook covered for 15 minutes.
- Turn heat down to the lowest setting.
- While quinoa is cooking, heat vegetable oil in another large saucepan.
- Add the curry paste and stir over medium-high heat for 1-2 minutes, or until the paste seperates.
- Add the coconut milk, soy sauce, vegetable stock, palm sugar, and stir until the sugar dissolves.
- Bring to a boil.
- Add the squash and return to a boil.
- Stir in the baby corn then cover and simmer for 12-15 minutes (until the squash is tender).
- After 15 minutes, turn off the heat and remove the quinoa filled pot from the burner.
- Let stand for 5 minutes, covered.
- After 5 minutes, remove the lid, fluff the quinoa gently with a fork, and set aside with lid off.
- When the squash is ready, add the snow peas, lime juice and simmer, uncovered, for one minute.
- Dish the quinoa out into serving plates and top with the Red Squash Curry.
- Scatter the cashews over each plate and use lime wedges for squeezing over.
- Enjoy!
quinoa, vegetable oil, vegetable broth, salt, vegetable oil, red curry, coconut milk, soy sauce, vegetable broth, palm sugar, baby squash, baby corn, snow peas, cashews, lime juice, lime
Taken from www.food.com/recipe/thai-red-squash-and-quinoa-curry-506257 (may not work)