Spicy Thai Coconut Quinoa Scramble Recipe

Thai cuisine · 420 calories

Spicy Thai Coconut Quinoa Scramble recipe

About this recipe

Spicy Thai Coconut Quinoa Scramble is a vibrant and flavorful breakfast dish that combines the wholesome goodness of quinoa with the rich creaminess of coconut milk and the crunch of fresh vegetables like bell peppers, tomatoes, peas, and green beans. Infused with aromatic spices such as turmeric, cumin, asafoetida, and a touch of chili flakes, this vegan and gluten-free recipe delivers a perfect balance of warmth and spice. The addition of garlic, ginger, and coriander leaves enhances the dish with layers of freshness and zest, making it a delightful way to start your day. Quick to prepare and packed with protein, this dish is ideal for busy mornings or as a light yet satisfying meal any time of the day. Whether you're looking for a nourishing breakfast or a flavorful twist on traditional quinoa recipes, Spicy Thai Coconut Quinoa Scramble is sure to become a favorite. Make family meals stress-free with AnyFeast, your trusted meal planner for Indian kitchens and busy schedules.

Ingredients

  • 100 g Coriander Leaves
  • 100 g Quinoa
  • 1 kg Bell Peppers
  • 500 g Tomato - Hybrid
  • - Frozen Peas
  • 250 g French Beans
  • 60G Primi Piatti Red Chilli Flakes
  • 200 ml Coconut Milk
  • 100 g Garlic
  • loose Ginger
  • - Coconut Oil
  • 20 g Turmeric Powder
  • 100 g Jeera Powder
  • 50 g Asafoetida Powder
  • 100 g Salt

Instructions

  1. 1. Rinse the quinoa thoroughly under running water to remove any bitterness. Cook the quinoa in a pot with a pinch of salt until fluffy, following the package instructions. Set aside.
  2. 2. Heat coconut oil in a large pan over medium heat. Add asafoetida, chili flakes, turmeric powder, and cumin powder, stirring for 30 seconds until aromatic.
  3. 3. Add the chopped bell peppers, tomatoes, peas, and green beans to the pan. Sauté for 5-7 minutes until the vegetables are tender but still slightly crisp.
  4. 4. Stir in the cooked quinoa and mix well. Pour in the coconut milk and soy sauce, and cook for another 3-4 minutes, allowing the flavors to combine.
  5. 5. Remove the pan from heat and add lime juice and fresh coriander. Mix gently to ensure even distribution of flavors.
  6. 6. Serve hot, garnished with additional coriander if desired. Enjoy this comforting and nutritious Thai-inspired breakfast!