Vegetable Curry Quinotto
- 1 cup red and white quinoa ( ½ cup each)
- 1 onion, chopped
- 6 cloves garlic, minced
- 1” piece ginger, grated
- 2 carrots, diced
- 1 organic yellow pepper, diced
- 2 cups small broccoli florets
- 2 cups bok choy, chopped
- 2 cans organic Coconut milk
- 2 teaspoons Curry powder
- 2 teaspoon Red Curry paste
- Salt and pepper
- 1 Tbs. Coconut oil
- Cilantro for garnish
- Rinse quinoa and cook according to directions.
- In a wok over medium heat, add the coconut oil.
- When hot, add the chopped onions, and cook until translucent.
- Add the carrots, garlic, and ginger and cook for a few more minutes.
- Add the peppers and broccoli and continue cooking until soft.
- Add the bok choy and cook for another 3 minutes.
- In a small bowl, mix the curry paste with the coconut milk, and then add to the wok.
- Add the curry powder, and salt, and pepper.
- Add the cooked quinoa and continue cooking for another 10 minutes, stirring often, allowing the quinoa to absorb the coconut milk and curry flavor.
- Garnish with cilantro.
Recipe by iEatGreen at https://www.ieatgreen.com/vegetable-curry-quinotto-2/
3.5.3251