Coconut Quinoa With Spiced Vegetables Recipe

About this recipe

Coconut Quinoa with Spiced Vegetables is a vibrant and nutritious Indian-inspired lunch that’s perfect for those looking to enjoy a balanced and protein-packed meal. This dish combines fluffy quinoa cooked in creamy coconut milk with sautéed vegetables seasoned with aromatic spices like turmeric, cumin, and coriander. The cooking process is straightforward, making it ideal for intermediate home cooks. The dish offers a perfect harmony of textures—soft quinoa, crunchy veggies, and a mildly rich coconut flavor. Packed with 25g of protein, it’s a great meal for gym days or simply maintaining a healthy lifestyle. Serve it warm for a satisfying lunch that’s both delicious and nourishing.

Ingredients

• 500 g Whole Farm Premium Quinoa Seeds
• 250 ml Real Thai Unsweetened Coconut Milk
• 200 g Orange Carrot (Gajar)
• 1 Piece Yellow Bell Pepper (Haladi Dappa Menasinakaayi)
• 250 G Zucchini Yellow(250Gm -350 Gm)
• - Onion-250 Gms
• 100 g Garlic - Single Clove
• loose Ginger
• 100 g Orika Big Mustard Seeds
• 50 g Pluckk Organic Curry Leaves
• 20 g Turmeric Powder
• - Red Chilli Powder
• - Cumin Seed
• - Rock Salt
• 850 g Sundrop Heart+ Blended Cooking Oil
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the quinoa thoroughly under running water to remove any bitterness.
2. 2. In a pot, combine quinoa, coconut milk, water, and a pinch of rock salt, then bring to a boil.
3. 3. Reduce the heat, cover, and simmer the quinoa for 15 minutes until it absorbs the liquid.
4. 4. Dice the carrots, bell peppers, zucchini, and onion into bite-sized pieces.
5. 5. Finely mince the garlic and ginger to prepare for sautéing.
6. 6. Heat oil in a large pan and add mustard seeds; let them crackle for a few seconds.
7. 7. Add curry leaves, minced garlic, and ginger, sautéing until aromatic.
8. 8. Stir in diced vegetables and cook for 5 minutes on medium heat, stirring occasionally.
9. 9. Sprinkle turmeric powder, red chili powder, ground cumin, and ground coriander over the vegetables.
10. 10. Mix well to coat the vegetables evenly with spices and cook for an additional 5 minutes.
11. 11. Fluff the cooked quinoa with a fork and transfer it to the sautéed vegetables.
12. 12. Gently combine the quinoa and vegetables, ensuring the flavors are evenly distributed.
13. 13. Garnish the dish with freshly chopped coriander leaves before serving.
14. 14. Serve warm and enjoy a balanced, protein-rich lunch.