Indian-inspired coconut curry quinoa
The quinoa for this dish is cooked in coconut milk, lending a sweet, rich flavor to the healthy grain. The quinoa and coconut milk are mixed with spicy Indian flavors and plenty of vegetables. This dish is simple to make and naturally gluten-free.
Although this is a vegetarian recipe, you can add chicken or beef. The vegetables can be changed to suit your personal preference. For this dish, cherry tomatoes, craisins, corn, kale and green onions were used. A generous handful of feta cheese finishes everything off perfectly.
- 1 can (14 ounces) coconut milk
- 1/3 cup water
- 1 cup quinoa, rinsed
- 1/2 cup craisins
- 1/2 cup corn
- 2/4 cup cherry tomatoes
- 2 stalks kale, stems removed
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, ground
- 1 teaspoon turmeric, ground
- 1/2 tablespoon curry powder
- 1/2 teaspoon cardamom, ground
- 1/2 tablespoon ancho chili powder
- Salt and pepper, to taste
- Optional: green onions, feta cheese
- In a large pot with a lid, warm the coconut milk over medium heat. Stir in the ground ginger, ground turmeric, curry powder, ground cardamom, ancho chili powder, and salt and pepper. Stir the mixture for 1-2 minutes.
- Stir in the water and quinoa. Bring the mixture to a boil, then cover it and reduce the heat to a simmer. Cook it for 15 minutes, then remove the pot from the heat and let it rest for 5 minutes.
- Fluff the quinoa.
- Halve the cherry tomatoes, and remove the stems of the kale and finely chop it.
- Stir the craisins, corn, cherry tomatoes and kale into the quinoa dish.
- Adjust the seasonings to suit your preference. If desired, top the curry with feta cheese and chopped green onions.