Fit Pantry - a Fit Foodie's thoughts, tips and recipe

Thursday, May 30, 2013

Thai Curry Quinoa

For non Vegan or Vegetarian option, simply add meat. I recommend using rotisserie chicken chunks or grilled chicken or other cooked meat. Reason? Simple: To save time and you don't have to handle raw meat :)

This quinoa is cooked like risotto, the dish will be semi wet, similar to how you pour curry soup over your rice. If you want it more wet, add 1/4 cup more coconut milk. If you want it dry, cook the quinoa with coconut milk. Personally, I think the coconut milk flavor is more apparent when it is cooked like this below.

Thai Curry Quinoa

  • 2 cups cooked quinoa (warm is better)
  • 1 cup chopped mushrooms (any kind. I personally like shitake)
  • 1 cup chopped zucchini
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 1 cup firm tofu - blocks
  • 1/2 cup tomato chunks
  • 1 cup chopped rotisserie chicken (optional)
  • a handful of cilantro - rough chopped
  • 1/4 cup coconut milk - get the runny kind not thick
  • Coconut oil spray
  • Sea salt - to taste
  • Lemon pepper - to taste
  • Thai Curry spice blend powder - start with 2 tbs, add more if desired

  1. Spray the wok/pan with coconut oil and sauted the onion until they become somewhat translucent - high heat.
  2. Add in mushrooms, celery and zucchini. Toss until the mushroom looks almost cooked.
  3. Add in tofu, tomato and  chicken, coconut milk, sea salt, Thai curry powder and lemon pepper - medium heat.
  4. Mix all ingredient for a minute then add the quinoa and cilantro.
  5. Stir in until the coconut milk is absorbed then turn the heat off.
  6. Garnish with chopped tomato and fresh cilantro/parsley.

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