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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 253.1
  • Total Fat: 10.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 271.2 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 5.6 g
  • Protein: 9.8 g

View full nutritional breakdown of coconut milk quinoa calories by ingredient
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coconut milk quinoa

Submitted by: EEMILLA

Introduction

quinoa medley quinoa medley
Number of Servings: 6

Ingredients

    .5 cup uncooked quinoa
    1 cup stock or water
    1 medium onion
    .25lb extra firm tofu
    2 cups chopped kale (about 6 large leaves, remove large, tough stems)
    4 cloves garlic, peeled and diced
    3 tsp ginger root, peeled and diced (about 2")
    1 carrot, peeled and chopped
    10 or so small mushrooms, cleaned and chopped
    1 medium red pepper, chopped
    1.5 tsp ground coriander
    .5 tsp salt or to taste
    2 tsp coarsely ground black pepper
    1 tsp ground cayenne pepper or to taste
    2 oz cashews
    2 oz coconut milk
    .5 cup of loosely packed raisins

Directions

Yields 6 servings

Rinse and drain quinoa well then add to a sauce pan and toast a minute or two then add stock or water (it's okay to use a combination of stock and water just have 1 cup of liquid). Bring to a boil then reduce to a simmer and cover for about twenty minutes; this should yield light and fluffy quinoa.

While the quinoa cooks, heat a pan over medium heat then add onions and tofu and salt and pepper. Cook until onions color then add kale and cook for a few more minutes until the kale turns brighter green. Add the garlic and ginger and allow to cook a minute or two. Add the carrots and mushrooms and if needed add some stock to deglaze the pan. Cook a few minutes then add the pepper and cook another few minutes. Add the remaining ingredients and stir to combine. Add the quinoa and stir again then serve.

Number of Servings: 6

Recipe submitted by SparkPeople user EEMILLA.






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