Description
A vibrant and nutritious dish featuring quinoa cooked in coconut milk and turmeric, combined with fresh vegetables.
Ingredients
Scale
- 1 cup quinoa (rinsed)
- 2 cups vegetable broth
- 1 cup bell pepper (diced)
- 1 cup zucchini (diced)
- 1 cup carrot (diced)
- 1 cup spinach (fresh)
- 1 can coconut milk (full-fat)
- 1 tablespoon turmeric powder
- 1 teaspoon ginger (grated)
- 2 cloves garlic (minced)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
Instructions
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed.
- In a large skillet, heat a little oil over medium heat. Add bell pepper, zucchini, and carrot. Sauté for about 5-7 minutes until softened.
- In a bowl, whisk together coconut milk, turmeric, ginger, garlic, soy sauce, and lime juice.
- Add the cooked quinoa and spinach to the skillet with vegetables. Pour the coconut turmeric sauce over and stir to combine. Cook for an additional 5 minutes until heated through.
- Serve warm, garnished with additional lime juice or fresh herbs if desired.
Notes
- This dish is naturally gluten-free if tamari is used.
- For added protein, consider serving with chickpeas or another legume.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg