I’m a big quinoa fan. I love it as a side, in soups, in casseroles, on salad, you name it, I’ve probably done it. However quinoa needs some help in the flavor department. Like rice, without seasoning or sauce it’s bland and boring. That’s where this thai coconut quinoa recipe comes in.
Chet and I did a thai themed dinner night last week which brought on this new quinoa recipe that I love! With thai flavors like coconut and curry, this quinoa does not lack in the flavor department anymore! It’s the perfect BFF to some thai chicken, shrimp, veggies or beef.
Typically to cook quinoa you use 2 parts water to 1 part quinoa. Water is great and all, but not when it comes to boosting the flavor profile of your dinner. With this recipe you replace the water with creamy, smooth coconut milk giving the rice a ton of flavor right off the bat.
Side note: Chet and I have been watching the latest season of Food Network Star which constantly pounds into my brain the need to describe food, not just list ingredients (I’d be the Alex of the show). So as I write this I picture Bobby nodding in approval and Giada giving me her big toothy smile.
Anywho, here’s the simple ingredients you’ll need to get your thai coconut quinoa going.
As I mentioned earlier we ate this thai coconut quinoa as a part of a thai themed dinner. With our recent affection for grilling everything, we made thai chicken kabobs with red peppers to top our fluffy, flavorful quinoa (recipe for the kabobs to come!)
This one dish packs in lots of protein with the help of quinoa which contains 8 grams of protein per 1 cup cooked. It’s one of the few grains that works as a great protein boost for vegetarians and vegans alike. Before I got pregnant I ate meat maybe once or twice a month, but I never craved it. To make sure I got my protein in I’d rely on my good friends beans, nuts and of course, quinoa. They never let me down.
If you’ve read my blog before then you know that Chet and I extremely dislike cilantro. Loathe entirely in the words of The Grinch. Lately I’ve found myself drawn to recipes that use cilantro and have decided to not omit it as I usually would. We’ve been pleasantly surprised by what’s come of it, i.e. we didn’t spit out our food in a violent rage and throw our plates across the room. The cilantro in this recipe adds a nice herby flavor which works well with the coconut and curry. Don’t omit, you fellow cilantro haters!
What to Bring to the Store
In order to reduce your packaging waste, bring the following with you to the store:
- 1 reusable bulk bag for the quinoa
- 1 reusable bulk spice bag for the ginger
- 1 reusable produce bag for the cilantro
And as always, bring your reusable grocery bags!
Waste Meter – 5!
This thai coconut quinoa recipe gets a 5 out of 5 on the waste meter because no waste is produced! Here’s what to do:
Recycle: Coconut Milk Can
Compost: Cilantro Stems
- 1 cup quinoa
- 2 cups light coconut milk
- 1 tbsp thai red curry paste
- 1/4 cup cilantro, diced
- 1 tsp salt
- 1/4 tsp ground ginger
- In a medium pot add the coconut milk, quinoa and red curry paste. Stir until the curry paste is mixed in. Bring to a boil.
- Once boiling, reduce heat to low-simmer, cover and cook for 15 minutes or until all liquid is absorbed.
- Stir in the salt, ginger and cilantro. Serve immediately.