Coconut Curry Quinoa And Broccoli Bowl Recipe

Cooking Directions

• STEP 1.In a saucepan, combine quinoa, coconut milk, vegetable broth, curry powder, and salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed.
• STEP 2.Meanwhile, preheat the oven to 425°F (220°C). Toss the broccoli florets with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 15-20 minutes, or until tender and slightly charred.
• STEP 3.To serve, divide the cooked quinoa into bowls. Top with roasted broccoli and garnish with fresh cilantro. Enjoy hot.

Cooking Tips

• You can add other vegetables like bell peppers or carrots to the curry for added flavor and nutrition.
• For a spicier curry, add a pinch of red pepper flakes or a chopped chili pepper.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Storage and Serving

• This Coconut Curry Quinoa and Broccoli Bowl is best served hot.
• You can customize this bowl by adding your favorite toppings such as avocado slices, roasted chickpeas, or a squeeze of lime juice.
• Serve as a main dish for a vegan meal or as a side dish alongside grilled tofu or tempeh.