Coconut Quinoa with Spicy Vegetables by Tiffany
My husband is a very strict vegetarian. He’s not mostly a vegetarian or even partly vegetarian, he’s a full on vegetarian- he’s almost a vegan. It’s a diet conviction he has chosen for himself after battling cancer, twice. It’s fun coming up with new recipes for him, especially recipes that can be whipped up in a flash. Recently, we had a coconut cilantro flavored rice while dinning out. It was so stinkin’ tasty. I knew I wanted to incorporate that flavor with Quinoa. I came home and started experimenting. Coconut Quinoa with Spicy Vegetables was born. Enjoy, my spicy vegetarian friends!
Ingredients
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1 cup quinoa
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1 cup unsweetened coconut milk
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1 cup water
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1 heaping tablespoon chopped fresh cilantro
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1 1/2 -2 teaspoon grape seed oil
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1/2 cup diced zucchini
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1/2 cup diced squash
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1 cup sliced portabella mushrooms
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1/2 cup diced orange bell pepper
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1/2 cup diced red bell pepper
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1 cup broccoli slaw
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1 can (14.5 oz.) diced tomatoes
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approx. 1 teaspoon kosher salt
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1 teaspoon granulated California garlic
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1/4 teaspoon ground cayanne pepper
Directions
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Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa, coconut milk, water and cilantro. Bring to a boil over high heat. Reduce heat to medium, cover with lid and simmer for 15 minutes or until quinoa is tender.
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In a large non stick skillet, heat grape seed oil over medium heat. Add zuchini, squash, mushrooms, peppers and broccoli slaw; tossing frequently. Cook until zuchini is fork tender. Approx. 8 minutes.
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Now add diced tomatoes, salt, garlic and cayenne; toss just until tomatoes are heated through. Serve over quinoa.