Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, spicy thai coconut quinoa. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Spicy Thai Coconut Quinoa is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Spicy Thai Coconut Quinoa is something which I’ve loved my entire life. They’re nice and they look wonderful.

Fill Your Cart With Color today! Place in a large saucepan; add the coconut milk, vegetable broth, and measured salt; and stir to combine. Bring to a boil over medium-high heat. A Thai-inspired vegan dish of quinoa cooked in coconut milk and mixed with tofu, broccoli, carrots, and a spicy lime, peanut, and Sriracha dressing.

To get started with this recipe, we must prepare a few ingredients. You can have spicy thai coconut quinoa using 18 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Spicy Thai Coconut Quinoa:

1. Get 1.66 cups french cilantro, stems removed
2. Get 3/4 cups roasted, unsalted peanuts
3. Prepare 1/3 cup Sriracha
4. Get Zest from 3 medium limes
5. Get Juice from 3 medium limes
6. Make ready 1/4 cup toasted sesame oil
7. Make ready 1 tablespoon dark brown sugar
8. Make ready 2 medium garlic cloves
9. Get 1.5 tsp kosher salt
10. Take 2 cups quinoa, any color/variety
11. Get 1 can unsweetened coconut milk
12. Take 1.33 cups vegetable stock or broth
13. Make ready 1 tsp kosher salt
14. Make ready 1 lb chicken breasts
15. Take 8 ounces carrots
16. Take 1 head broccoli
17. Take 4 scallions
18. Prepare 2 tablespoons vegetable oil

Reduce the heat to low and simmer, stirring occasionally, until the white outer casings on the quinoa have. Rinse the quinoa in a strainer under cold water until the water runs clear. Place in a large saucepan; add the coconut milk, vegetable broth, and measured salt; and stir to combine. Bring to a boil over medium-high heat.

Instructions to make Spicy Thai Coconut Quinoa:

1. Place the cilantro through 1.5 tsp kosher salt into food porcessor with blade attachment. Process until smooth. Set aside
2. Rinse quinoa. Place in large sauce pan with coconut milk, vegetable broth and sale, stir to combine. Bring to a boil over medium high heat. Reduce to simmer, stirring occasionally until the outer-casings have popped, about 15-20 minutes.
3. Meanwhile, Cut chicken into bite sized pieces and cook thoroughly in skillet with oil.
4. Cut Carrots into 1/8 inch thick rounds. Trim the broccoli to 1 inch florrets. Cook in quinoa during last 5 minutes.
5. Trim scallions into strips.
6. Add all ingredients to mixing bowl and stir to combine. Garnish with extra cilantro, peanuts and scallions

Place in a large saucepan; add the coconut milk, vegetable broth, and measured salt; and stir to combine. Bring to a boil over medium-high heat. Instead of traditional Thanksgiving fare, try this Thai-inspired vegan dish of quinoa cooked in coconut milk and mixed with tofu, broccoli, carrots, and a spicy lime, peanut, and Sriracha dressing. There are a few components and a bunch of ingredients in this dish, but don't let that fool you—it's still simple enough for a weeknight dinner and you won't use. In a medium saucepan combine the chili sauce, soy sauce, minced garlic, rice wine vinegar, brown sugar, lime juice and sriracha and bring to a low boil over medium high heat.

So that’s going to wrap it up with this special food spicy thai coconut quinoa recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!