Quick Coconut Quinoa Curry Bowls
This easy recipe makes a tasty dinner or a meal plan for 4 portions to refrigerate and reheat throughout the week. Other than the toppings, the prep requires no chopping.
1 cup uncooked quinoa
1 can (about 15 oz.) garbanzo beans, rinsed and drained
1 can (about 14 oz.) light cocount milk
1/4 cup water
2 to 3 Tbsp. Thai red curry paste, to taste
1 can (14.5 oz.) Del Monte® Sliced Carrots, well drained
Cilantro or basil, Peanuts, Green Onions, Sriracha
Rinse quinoa and combine with garbanzo beans, coconut milk, water and curry paste in a medium saucepan; stir well. Bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes.
Uncover and top quinoa with green beans and carrots (do not stir). Cover and let stand 5 to 10 minutes until most of liquid is absorbed.
Stir gently and serve with lime juice and choice of toppings. Or, portion evenly into 4 microwaveable storage containers and refrigerate. Reheat in microwave, loosely covered, about 2 minutes or until hot. Top as desired.
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