Coconut Curry Quinoa (Vegan + Gluten Free).

You can have Coconut Curry Quinoa (Vegan + Gluten Free) using 10 ingredients and 8 steps. Here is how you cook that.

Ingredients of Coconut Curry Quinoa (Vegan + Gluten Free)

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

Coconut Curry Quinoa (Vegan + Gluten Free) instructions

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!.