Spicy Thai Coconut Quinoa

A flavorful and spicy Thai-inspired quinoa dish with creamy coconut milk, red curry paste, and a variety of vegetables. This dish is both satisfying and full of exotic flavors.

Ingredients:

• 1 cup quinoa
• 1 can 13
• 5 oz coconut milk
• 1 cup water
• 1 red bell pepper, diced
• 1 carrot, thinly sliced
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 1 tablespoon red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon sriracha sauce
• 1 lime, juiced
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons chopped peanuts optional

Instructions:

Run cold water over the quinoa and drain it

Put the quinoa, coconut milk, and water in a large saucepan

Once it starts to boil, lower the heat, cover, and let it cook for 15 to 20 minutes, or until the quinoa is soft and the liquid is absorbed

Put some oil in a different pan and heat it over medium-low heat

Stir in the red curry paste and garlic for one to two minutes

Put in the carrot, peas, and bell pepper

For about 5 minutes, or until the vegetables are soft, saut

Add the lime juice, soy sauce, brown sugar, and Sriracha sauce, and mix them in

Add two more minutes of cooking

Use a fork to fluff up the cooked quinoa, then add it to the other vegetables

Mix well and heat all the way through

If you want, you can top the bowls of spicy Thai coconut quinoa with chopped peanuts and fresh cilantro