Thai Coconut Lime Quinoa

And finally, our Ingredient Challenge recipe! Thai coconut lime quinoa.

We used Red Quinoa to enhance the color of this dish (plus it was already in the pantry). Quinoa is so much more healthful than rice and it’s such a great texture. If you have never used quinoa, you’re missin’ out.  It can be used in cold salads for lunch (perhaps we’ll use leftover ingredients from this recipe and this recipe to make one!) or warmed up for a nice dinner.

Check out this veggieful recipe:

  • 1 cup Red Quinoa
  • 1 14 oz. can Lite Coconut Milk
  • zest of 1 Lime, and the juice of 1/2 a Lime
  • 2 Carrots, peeled and cut into thin sticks
  • 1 Mexican Squash–a Zucchini would be fine too, we just wanted to change it up), half rounds
  • 1 Yellow Crookneck Squash, half rounds
  • 1/2 a head of Cauliflower
  • 1-2 crowns Broccoli
  • 16 oz. (1 bag ) Snow Peas/Sugar Snap Peas (we used both, but one or the other would be fine)
  • 2 Tbsp. Cilantro, chopped
  • 3-4 scallions
  • 4 cups Chicken Broth
  • 4-6 Chicken Tenders
  • 2 Tbsp. Thai Green Curry Paste
  • 1 tsp. Curry Powder
  • Salt & Pepper

 

Bring the quinoa, coconut milk, and 1 cup water to a boil.. Cook 10-15 min, stirring occasionally, until the quinoa has soaked up all the liquid.

Bring the chicken broth and green curry paste to boil. Add the cauliflower, broccoli and carrots and allow to simmer until the vegetable are tender, about 10 minutes.

Remove the cauliflower, broccoli and carrots and transfer them to a large bowl. Add the snap peas, squash and chicken to the simmering broth and cook until tender, about 5 minutes.Using a slotted spoon, transfer the snap peas, squash, and chicken to the bowl, stir the cilantro and green onions. Allow broth to reduce by half. You can carefully whisk in 1-2 Tbsps of flour to thicken, if needed. Season with salt to taste. Pour over the vegetables.

Once the quinoa is fully cooked remove from heat and mix in the lime zest and juice.

Plate a hefty scoop of coconut-lime quinoa and top with vegetables, a generous drizzle of sauce and garnish with additional cilantro and green onion.

Little Yellow Note: Check out the other great Ingredient Challenge contestants quinoa recipes on these great blogs:

From the Little Yellow Kitchen,

Lauren & Chrissy

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10 Responses to “Thai Coconut Lime Quinoa”

  1. Looks like a winner to me!!

  2. wow, this is a must-make! i love anything involving coconut milk/curry/veggies. nice work!

    p.s. i nominated you for the Stylish Blogger Award today! i love what you girls do & everything always looks so nice! check out my post today to accept and nominate your favorites, too!

  3. ummm this looks AMAZING! i’m going to have to make it in my little pink kitchen!

  4. Wow, you two are culinary geniuses. Makes me hungry and I just ate. I love the resolution in your photography and how you stage the food. Lovely.

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