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In today’s fast-paced world, finding a meal that is both nourishing and easy to prepare can be a challenge. Enter the One-Pot Coconut Curry Quinoa and Veggies—a vibrant, flavorful dish that encapsulates the essence of comfort food while being packed with nutrients. This recipe not only simplifies cooking by minimizing cleanup, but it also combines the richness of coconut milk with the aromatic spices of curry, creating a satisfying meal that can easily cater to various dietary preferences. Whether you’re a seasoned home chef or a beginner in the kitchen, this dish is sure to impress with its delightful flavors and health benefits.

One-Pot Coconut Curry Quinoa and Veggies

Indulge in the vibrant flavors of One-Pot Coconut Curry Quinoa and Veggies, a nourishing dish that’s both simple to prepare and packed with nutrients. This delightful recipe blends creamy coconut milk with aromatic spices, making it perfect for any dietary preference. From the hearty quinoa to the colorful vegetables, every bite is a celebration of taste and health. Ideal for busy days, this meal offers quick cleanup without sacrificing flavor or satisfaction. Get ready to impress yourself and your loved ones!
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Ingredients
  

1 cup quinoa, rinsed

1 can (13.5 oz) coconut milk

1 ½ cups vegetable broth

1 tablespoon coconut oil

1 medium onion, chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 tablespoon red curry paste (adjust for heat preference)

1 teaspoon turmeric powder

1 teaspoon ground cumin

1 bell pepper (any color), chopped

1 cup broccoli florets

1 cup snap peas, trimmed

1 cup diced sweet potato

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Sauté Aromatics: In a large pot over medium heat, melt coconut oil. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

    Add Spices and Vegetables: Stir in red curry paste, turmeric, and cumin until the mixture is well combined. Next, add the bell pepper, broccoli, snap peas, and sweet potato. Cook for another 5 minutes, stirring occasionally to coat the veggies with the spices.

      Add Grains and Liquids: Pour in the rinsed quinoa, coconut milk, and vegetable broth. Stir everything together, making sure the quinoa is submerged in the liquid.

        Cook the Quinoa: Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the quinoa has absorbed all the liquid and is fluffy.

          Season and Finish: After cooking, season with salt and pepper to taste. If desired, stir in chopped fresh cilantro for added flavor.

            Serve: Spoon the coconut curry quinoa and veggies into bowls. Serve warm with lime wedges on the side for squeezing over the top.

              Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 4 servings