Thai-style Savory Coconut Quinoa | Cook for Your Life
Thai-Style Savory Coconut Quinoa- cook for your life-anti cancer recipes

Thai-style Savory Coconut Quinoa

5
Rated 5 out of 5
5 out of 5 stars (based on 23 reviews)
Clock Icon for Prep Time 15 min prep
Clock Icon for Prep Time 40 min total
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 14 ingredients

Quinoa may be from South America, but this Thai-Style Savory Coconut Quinoa certainly proves it to be a cross-cultural superstar when introduced to the spices and flavors of Thailand’s cuisine. This dish is super easy...

Ingredients

  • 2 cups quinoa
  • 1 (14 ounce) can coconut milk
  • 2 cups vegetable stock
  • 2 tablespoons scallion, minced and divided
  • 2 tablespoons cilantro, finely chopped and divided
  • 1 red bell pepper, finely diced
  • 1 medium carrot, finely diced
  • ¼ cup Sriracha
  • 1 lime, zested and juiced
  •  ⅓ cup sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon garlic, minced
  • 1 tablespoon toasted peanuts, chopped (optional)
  • Salt and pepper to taste
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Nutrition Facts

Calories

478 cals

Fat

31 g

Saturated Fat

15 g

Polyunsaturated Fat

7 g

Monounsaturated Fat

7 g

Carbohydrates

45 g

Sugar

3 g

Fiber

6 g

Protein

10 g

Sodium

603 mg

*per serving

Directions

  1. In a large pot, add quinoa, coconut milk, vegetable stock, 1 tablespoon scallions, 1 tablespoon cilantro, red peppers, and carrots. Season with salt and pepper. Bring to a boil then reduce to a simmer. Cook for about 20 minutes, or until liquid is absorbed and quinoa is soft.
  2. Meanwhile, in a small bowl, whisk together Sriracha, lime juice, sesame oil, brown sugar, and garlic.
  3. Serve quinoa topped with spicy sauce. Garnish with remaining scallions and cilantro, toasted peanuts, and lime zest.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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