This thai curried quinoa dish is absolutely lovely if I do say so myself! The chilli and ginger add a warming flavour without it being overly spicy and the coconut milk makes the quinoa nice and creamy which compliments the heat well!
I used to eat a version of this with prawns before going vegan but this revised recipe with tempeh is just as delicious! If you’re not keen on tempeh then you could use tofu, your favourite meat substitute or just skip this ingredient entirely. My sesame and soy tofu would work really well in this too!
This is a really versatile recipe and you could change it up regarding the vegetables you use. I prefer mangetout and baby corn but you could really experiment and just use whatever you have to hand that needs eating, making it an ideal recipe to avoid food waste. You can make this curried quinoa recipe in around thirty minutes meaning its a great recipe to try out during the week when you don’t want to spend loads of time cooking in the evening.
I have written the recipe for this curried quinoa out to include just one chilli, however, if you prefer your food to be a little spicier you could increase the amount used. Alternatively you could reduce the amount of chilli used, omit this ingredient entirely or even use a dried chilli powder instead of fresh if this is more convenient.
Ensure you read the packet instructions on the quinoa before using as some will require soaking for a minimum of thirty minutes prior to use. Some quinoa will also havea gluten cross contamination risk because of how it is produced and manufactured so make sure you keep this in mind when purchasing your ingredients.
If you like this recipe you may also like my Thai Curried Lentils and my Tomato and Aubergine Thai Red Curry recipe.
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