Thai-Style Savory Coconut Quinoa- cook for your life-anti cancer recipes

Thai-style Savory Coconut Quinoa

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Clock Icon for Prep Time 40 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 14 ingredients
Quinoa may be from South America, but this Thai-Style Savory Coconut Quinoa certainly proves it to be a cross-cultural superstar when introduced to the spices and flavors of Thailand’s cuisine. This dish is super...

Ingredients

  • 2 cups quinoa
  • 1 (14 ounce) can coconut milk
  • 2 cups vegetable stock
  • 2 tablespoons minced scallion, divided
  • 2 tablespoons finely chopped cilantro, divided
  • 1 red bell pepper, finely diced
  • 1 medium carrot, finely diced
  • ¼ cup Sriracha
  • 1 lime, juiced and zested
  • ⅓ cup sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped toasted peanut (optional)
  • Salt and pepper to taste

Nutrition Facts

Calories

470 cals

Fat

30 g

Saturated Fat

15 g

Polyunsaturated Fat

7 g

Monounsaturated Fat

6 g

Carbohydrates

44 g

Sugar

3 g

Fiber

5 g

Protein

10 g

Sodium

599 mg

Directions

  1. In a large pot, add quinoa, coconut milk, vegetable stock, 1 tablespoon scallions, 1 tablespoon cilantro, red peppers, and carrots. Season with salt and pepper. Bring to a boil then reduce to a simmer. Cook for about 20 minutes, or until liquid is absorbed and quinoa is soft.
  2. Meanwhile, in a small bowl, whisk together Sriracha, lime juice, sesame oil, brown sugar, and garlic.
  3. Serve quinoa topped with spicy sauce. Garnish with remaining scallions and cilantro, toasted peanuts, and lime zest.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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