This Coconut Curry Quinoa Bowl recipe is without a doubt one of the tastiest, healthiest entrees I’ve ever made! It is packed full of nutrients and protein, and the combined textures and flavors make this too irresistible to stop eating! It is extremely versatile and can be changed up in so many ways. I’ve modified the original recipe (link below) to include many of my favorite ingredients, and you can too!
I may have made substitutions and added several ingredients than the original recipe called for requiring slightly more effort, but believe me, it is so worth it. Being an advocate of using fresh over canned vegetables, the only thing canned was the coconut milk. I even used dried garbanzo beans for the first time, which need to be soaked for several hours, or overnight, before they are cooked. For convenience, however, you can use canned garbanzos.
This is what it looks like on the stovetop just before serving and adding toppings. 😋
After portioning out the servings, I added avocado, cashews, lime juice, Sriracha, and more cilantro (I seriously can’t get enough of cilantro). This is the end result.
The following recipe has been adapted to include the addition of bean sprouts, tofu, avocado, and cashews, as well as cilantro, scallions, lime juice, and Sriracha. See original recipe here.
- 1 cup uncooked quinoa, rinsed well
- 1 can (about 15 oz) garbanzo beans, rinsed and drained
- 1 can (13.5 oz) light coconut milk
- 1/4 cup water
- 2 tablespoons Thai red curry paste, to taste
- 5-6 carrots, julienned
- 2 cups bean sprouts
- 1 cup extra firm tofu, cut into bite-sized cubes
- 2 whole scallion shoots, sliced
- 1/2 cup cilantro leaves, chopped (plus extra for topping, if desired)
- 2 avocados, cut in chunks
- 1/4 cup cashews, chopped
- juice from 2 limes
- drizzle of Sriracha, to taste
Combine quinoa, garbanzo beans, coconut milk, water, and curry paste in a large pot; stir well. Bring to a boil over high heat.
Reduce heat to low, cover, and simmer for 20 minutes.
Uncover and top with carrots and bean sprouts (do not stir). Cover and let stand 5 to 10 minutes until most of liquid is absorbed.
Add tofu, scallions, and cilantro, and stir gently.
Serve and top with remaining ingredients.
Refrigerate any unused portions, and consume within 3 days for best flavor. Reheat on stovetop over medium-low heat, stirring frequently, until desired temperature is reached.