Coconut Curry Quinoa
3 cups dry Quinoa (can buy in box at Henry’s/Trader Joe’s) superfood- high protein & minerals
½ onion diced
1 can artichoke hearts drained and dried
1-2 cans (depending on how much you like) garbanzo beans drained, good protein
6 cups fresh spinach leaves
4 tbls. Earth Balance butter
½ cup toasted pine nuts
Cook Quinoa. It is 1 cup quinoa to every 2 cups water. Bring to boil, then turn down to simmer covered for about 15 minutes until water gone and quinoa is fluffy with fork.
While Quinoa is cooking, sauté in pan with olive oil: onion, garbanzo beans, and you can add salt/pepper/garlic powder/onion powder (whatever spices you like) I like all these I listed. Dry artichoke hearts really well so not soaked with water. Then add artichokes to pan and sauté all until slightly browned.
Add Earth Balance butter.
Place cooked quinoa in large bowl and top with sauté mixture above and mix.
Pour finished curry sauce on top ( Curry Sauce recipe below). * You can also eat this by itself without sauce on top and substitute/add any veggies. Can add mushrooms, red bell peppers, tofu, or veggie “chicken”.
Add toasted pine nuts to top with any salt/pepper to taste!
Sweet and Savory Curry Sauce
1 ½ cups canned coconut milk
1 cup fresh cilantro leaves, loosely packed
½ cup water
¼ cup safflower or sunflower oil (can use any veggie oil)
¼ cup soy sauce
¼ cup maple syrup
3 garlic cloves, chopped
2 Tbsp curry powder
2 tsp grated fresh ginger
½ tsp. crushed red chili (optional)
Place all above ingredients in blender and puree, then heat. Pour over quinoa.
Wa Laaaa!!! Serve it up!
Enjoy this nutritious and delicious vegan meal!!!
Pairs Well With
Karen's own creation! I LOVE coconut milk, Quinoa (superfood)!!!! You say it KEEN-WAH.