# Components:
→ Quinoa Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 1 red bell pepper, thinly sliced
05 - 1 yellow bell pepper, thinly sliced
06 - 1 cup snap peas, trimmed
07 - 1 medium carrot, julienned
08 - 2 cups baby spinach
09 - 1 small red onion, thinly sliced
→ Curry Sauce
10 - 1 tablespoon coconut oil
11 - 2 cloves garlic, minced
12 - 1 tablespoon fresh ginger, grated
13 - 2 tablespoons Thai red curry paste (ensure gluten-free if needed)
14 - 1 can (13.5 ounces) coconut milk
15 - 2 teaspoons soy sauce or tamari (for gluten-free)
16 - 1 tablespoon lime juice
17 - 1 teaspoon maple syrup or brown sugar
18 - 1/4 teaspoon salt, or to taste
→ Toppings (Optional)
19 - 1/4 cup fresh cilantro, chopped
20 - 1/4 cup roasted peanuts or cashews, chopped
21 - Lime wedges
# Directions:
01 - Rinse quinoa thoroughly under cold running water. In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, keep covered for 5 minutes, then fluff gently with a fork.
02 - In a large skillet or wok over medium heat, warm coconut oil. Add minced garlic and grated ginger, sauté for 1 minute until aromatic. Stir in red curry paste and cook for an additional minute.
03 - Pour in coconut milk, soy sauce (or tamari), lime juice, maple syrup (or brown sugar), and salt. Stir to combine ingredients thoroughly. Let it simmer for 3 to 4 minutes, allowing the sauce to thicken slightly.
04 - Add red and yellow bell peppers, snap peas, carrot, and red onion to the skillet. Cook, stirring occasionally, for 5 to 7 minutes until just tender yet vibrant. Add spinach and cook for 1 minute until wilted.
05 - Evenly divide the cooked quinoa between four serving bowls. Spoon the curry vegetables and sauce over each portion.
06 - Top with chopped cilantro, roasted peanuts or cashews, and lime wedges as preferred. Serve promptly.
