Coconut Curry Quinoa Bowl

Coconut curry sauce:

  • 1 TBL oil (avocado)
  • 2 shallots
  • 1 TBL fresh ginger, minced
  • 2 TBL red curry paste
  • 1 -14 oz. can regular coconut milk
  • ½ cup chicken broth
  • 2 TBL coconut sugar
  • 1 TBL chili paste
  • 2 TBL fish sauce
  • 2 TBL soy sauce

For the bowl:

  • 1 cup quinoa, cooked
  • 1 TBL oil (avocado)
  • 1 small onion chopped
  • 1 cup broccoli florets
  • 1 cup carrots, chopped
  • 1 cup green beans, chopped
  • 1 cup shredded purple cabbage

Directions:

  1. Cook quinoa according to instructions.
  2. Heat oil in large saucepan. Sauté shallots and ginger for 3 minutes.
  3. Add curry paste, coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes.
  4. Meanwhile, in a large skillet, heat the oil over medium heat. Add onions, carrots, broccoli, and green beans. Stir-fry for 5 minutes.
  5. Add cabbage and stir-fry for 1 minute.
  6. In a large bowl, toss quinoa, vegetables, and sauce. Serve.