Coconut Curry Quinoa and Broccoli Bowl is a hearty meatless meal packed with fresh veggies, red quinoa, and a delicious red curry sauce. Jump to Recipe keyboard_arrow_down
I am pretty much down for any dish containing coconut, curry, and quinoa. They are some of my favorite things and also a meal I find incredibly comforting. The spice of the curry paste with the slightly sweet coconut milk - it gets me every time. I make all kinds of varieties of this coconut curry quinoa bowl with different veggies, proteins, and grains based on whatever I have in the house. I prefer using Thai curry paste but you could also use curry powder as well. And if you like things spicy, add a jalapeno or Thai bird's eye chili to the mix.
Coconut Curry Quinoa and Broccoli Bowl
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- 1.25 cups red quinoa
- 1 tbsp. olive oil
- 2 U stalks celery, chopped
- 2 U carrots, chopped
- 1 U red bell pepper, chopped
- 1.25 tbsp. red curry paste (or more to taste)
- 1 tbsp. ginger, minced
- 1 tbsp. brown sugar
- 1.5 cups lite canned coconut milk
- 1 tbsp. cornstarch
- 2 tbsp. water
- 5 cups broccoli florets
- 1 tbsp. soy sauce (or more to taste)
- 5 tbsp. fresh basil, chopped
- 5 tbsp. fresh mint, chopped
Cook the quinoa according to package directions.
Heat a nonstick skillet over medium heat. Add the olive oil. Once hot add the celery, carrot, pepper, curry paste, ginger, and brown sugar. Sauté for 4-5 minutes.
Add the coconut milk and bring to a simmer. Simmer for 5 minutes. Add the broccoli and simmer for 5 more minutes.
Mix the cornstarch with water. Add to the sauce and bring to a boil. Turn down and let the sauce thicken for 2-3 minutes. Stir in the soy sauce.
Serve over quinoa and top with fresh basil and mint.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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