THAI QUINOA CASSEROLE

A quick and easy one-pan meal, this Thai Quinoa Casserole makes a flavorful vegetarian dinner recipe for the entire family. topped with a zesty peanut sauce, your weekday dinners are officially whole!


Costco encompasses all that I hate and love on this world. As a person who *attempts* to be a conscious customer, it’s quite an awful lot the worst location on earth for me to do my purchasing. however, I’m a sucker for a good deal and $16 for a colossal bag of organic quinoa is hard for me to turn down.

I literally have a moral catch 22 situation every time I stroll through the doorways at Costco. First, I must preface this assertion by using sharing that my Costco reports aren't the average. If any of you have ever experienced Costco with my mother, you realize what I suggest. there may be no getting into with a listing of things you want. You need to without a doubt walk via every single aisle, examining each single item in the shop. Then she proceeds to name each of her four youngsters and ask what they might likely want from Costco.


INGREDIENTS

  • 1 cup uncooked quinoa, rinsed and drained
  • 1 medium red onion, chopped
  • 3 cups broccoli, chopped (about 1 head)
  • 1 1/2 cups frozen shelled edamame
  • 1 red bell pepper, diced
  • 1 cup water
  • 1 14 ounce can coconut milk
  • 1 1/2 tsp of curry powder
  • 1 tsp ground ginger
  • pinch of cayenne powder
  • 1 tsp sea salt

For the Peanut Sauce:

  • 1/4 cup natural smooth peanut butter
  • 1/4 cup water
  • 1 garlic clove, minced
  • 2 T rice vinegar
  • 2 T tamari (or soy sauce if not gluten-free)
  • 1 T honey
  • 1/2 tsp sesame oil
  • 1/4 tsp red pepper flakes
  • 1 tsp ground ginger


INSTRUCTIONS
For the Peanut Sauce:

  1. add all elements together in a large bowl.

For the Casserole:

  1. Preheat oven to 350 tiers F.
  2. Spray a big casserole dish (9×thirteen) with coconut oil spray.
  3. add raw quinoa to casserole dish and top with purple onion, broccoli, edamame and bell pepper.
  4. integrate water and coconut milk and stir in curry powder, ginger, cayenne and salt.
  5. Pour water-coconut milk combination over quinoa-vegetable mixture until properly coated.
  6. pinnacle with half of of peanut sauce and cover with tin foil.
  7. Bake for 50 minutes covered.
  8. take away tin foil and bake for an addition 10-15 mins or till all liquid has been absorbed by quinoa.
  9. top with remaining peanut sauce and serve.

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