Coconut Quinoa Curry

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Coconut oil

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger root

  Raw

  1 tbsp or 6g

• Carrots

  Raw

  ½ cup chopped or 64g

• Broccoli

  Raw

  ½ cup chopped or 46g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Curry powder

  Spices

  1 tbsp or 6g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 cup or 452g

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

• Tomatoes

  Red, ripe, raw, year round average

  ½ cup, chopped or sliced or 90g

• Lemon juice

  Raw

  1 tsp or 5g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Pepper or hot sauce

  Ready-to-serve

  2 tsp or 9g

Directions

1. Rinse the quinoa thoroughly in a fine mesh strainer. Toast in a medium saucepan over medium heat for 3 minutes, then cook according to package instructions until light and fluffy. Set aside.
2. In a large saucepan or pot, heat coconut oil over medium heat.
3. Add onion, garlic, ginger, carrot, and broccoli with a pinch of salt and pepper. Cook, stirring frequently, until softened, about 5 minutes.
4. Stir in curry powder, cayenne pepper, vegetable broth, and coconut milk. Season with another pinch of salt. Bring to a simmer, then reduce heat slightly and cook for 10-15 minutes.
5. In the last 5 minutes of cooking, add peas and tomatoes.
6. Taste and adjust seasonings as needed.
7. Serve the curry over the prepared quinoa and garnish with lemon juice, cilantro, and hot sauce.