Thai Curry Quinoa Bowls (Print Version)

Fluffy quinoa with vegetables and creamy Thai curry sauce—vegan, gluten-free, and packed with flavor.

# 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.

# Expert Advice:

01 -
  • Uses everyday fresh ingredients you can find in most stores
  • Ready in under an hour from start to finish
  • Naturally vegan and gluten-free with easy ways to customize the vegetables
  • Bursts with colorful veggies for maximum nutrition and flavor
02 -
  • Packed with plant protein and fiber for a filling meal
  • Every bite delivers a contrast of creamy spicy tangy and crunchy
  • Customizable for all seasons and dietary needs
03 -
  • Get your quinoa perfectly fluffy by not skipping the final five minute resting time
  • Never rush the step where you cook the curry paste in oil It is tempting but this is where flavor is unlocked
  • Finish with a sprinkle of toasted chopped nuts right before serving for unbeatable crunch and aroma

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