Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, coconut curry quinoa (vegan + gluten free). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious. This coconut curry quinoa is made entirely in one pot.

Coconut Curry Quinoa (Vegan + Gluten Free) is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Coconut Curry Quinoa (Vegan + Gluten Free) is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook coconut curry quinoa (vegan + gluten free) using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Coconut Curry Quinoa (Vegan + Gluten Free):

1. Make ready 1 cup quinoa
2. Prepare 2 cups unsweetened coconut milk
3. Get 1 tomato, diced
4. Get 1/2 zucchini, peeled and diced
5. Take 1/2 vidalia onion, peeled and diced
6. Get 1/3 cup red curry simmer sauce
7. Prepare 1/8 cup blanched sliced almonds
8. Make ready 2 Tbsp coconut oil
9. Make ready 1 Tbsp curry powder
10. Make ready 1 Tbsp coconut flakes, to taste

A simple, vegan and gluten-free meal. EASY coconut curry with chickpeas and Indian spices. Naturally vegan + gluten-free; add vegetables like cauliflower or sweet potato. This garbanzo bean curry skips the complicated steps but doesn't skimp on flavor!

Instructions to make Coconut Curry Quinoa (Vegan + Gluten Free):

1. Add 1 cup quinoa and 2 cups water to a medium pot and bring to a boil
2. Once the mixture has begun to boil, bring to a simmer for about 15 minutes until the quinoa has soaked up all of the liquid - The coconut milk will tend to foam and clump at the top if you do not continue to stir throughout–this is not a problem, and you can spoon off anything that clumps on top if you prefer
3. In a separate pan, heat 2 tbsp coconut oil and add the diced tomato, zucchini, and onion
4. Continue to cook the vegetables on low-medium heat until they become soft
5. Add 1/3 cup red curry simmer sauce to the vegetables and cook for another 5-10 minutes
6. Once quinoa has finished cooking, add the vegetable/curry mixture to the pot and stir it in
7. Add the 1/8 cup of blanched almonds, and 1 tbsp of curry powder and stir until the curry has fully been absorbed - 1 tbsp does not seem like a lot, but it will go far!
8. Serve in bowls and add the coconut flakes to garnish!

Category: Dinner, One Pot, Vegan, Gluten Free. I just like the coconut milk because of the flavor it it gives to the curry, so you could definitely sub cashew milk if you prefer that instead 🙂. I'm looking for delicious vegan gluten-free make-ahead recipes to take to an ailing friend and this sounds perfect. Nice vegan quinoa curry put here for safe keeping. It's veggie-packed, mildly spicy and perfect for a fast dinner.

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