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
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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.
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Meanwhile, heat oil adding onion, capsicum and garlic. Cook, stirring occasionally, for 5 minutes. Stir in the curry paste.
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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.
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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