Quinoa is a fantastic source of protein contain all nine essential amino acids, something rarely found in the plant kingdom. There are a number of varieties .. white, red, purple, black .. any will work in this recipe. You can also change up the vegetables for whatever you have on hand.
- 1 cup Quinoa, uncooked
- 1 tbsp Olive Oil
- 1 medium Onion, chopped
- 1 Red Capsicum, chopped
- 2 cloves Garlic, pressed
- 2 cups Green Cabbage, sliced
- 2 tbsp Green Curry Paste
- 1 cup Broccoli, cut into small florets
- 1 cup Cauliflower, cut into small florets
- 1 cup Snow Peas, sliced
- 1 tbsp Sauce Soy, plus extra to taste
- 400 g can Coconut Milk
- Salt and Pepper, seasoning
- Fresh Coriander, chopped
- 1 Lime, cut into wedges
- 3 Spring Onions, sliced
- Handful Fresh Coriander, chopped
- 2 tbsp Sweet Chilli Sauce, optional
Rinse quinoa to remove bitter taste. Add to a medium saucepan with 2 cups water. Cover and bring to boil. Reduce to simmer for 15 minutes or until all liquid has been absorbed.
Meanwhile, heat oil adding onion, capsicum and garlic. Cook, stirring occasionally, for 5 minutes. Stir in the curry paste.
Add the cabbage, broccoli, cauliflower, snow peas, soy sauce and coconut milk. Mix well, cover and cook for about 5 minutes, until vegetables are tender.
Add the quinoa, coriander, salt & pepper, mix well. Heat through for about 2-3 minutes.
Garnish with fresh coriander, spring onions. Serve with lime wedges and sweet chilli sauce/chutney.
* Featured Food & Lifestyle Coach Kate Broughton | Vegan Cuisine
Food & lifestyle coach Kate Broughton from Vegan Cuisine wants to seduce you with flavours that are natural, wholesome & easy to prepare. Via her cooking workshops, group work and 1:1 coaching Kate has seen clients increase their energy, lose weight and take a stand for their own wellbeing.
You'll find many of Kate's easy recipes in the Plant Vibe recipe vault. For more inspiration see vegancuisine.co.nz