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  • Spicy Thai Coconut Quinoa

    1 vote
    Spicy Thai Coconut Quinoa
    Prep time:
    Cook time:
    Servings: 8
    by Kyla
    46 recipes
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    Ingredients

    • Dressing:
    • 1 2/3 cups fresh cilantro
    • 1/3 cup powdered peanuts,
    • 1/3 cup Sriracha hot sauce
    • 2 tablespoons finely grated lime zest
    • 1/4 cup freshly squeezed lime juice
    • 2 tablespoons toasted sesame oil
    • 1 tablespoon packed light brown sugar
    • 2 medium garlic cloves
    • 1 1/2 teaspoons kosher salt
    • Quinoa:
    • 2 cups quinoa, any color or variety
    • 7 ounces unsweetened coconut milk
    • 2 1/4 cups low-sodium vegetable broth
    • 1 teaspoon kosher salt, plus more as needed
    • 16 ounces carrots

    Directions

    1. For the dressing:
    2. Place all of the ingredients in a food processor fitted with a blade attachment. Process until smooth, scraping down the sides of the bowl as needed, about 1 minute; set aside.
    3. For the quinoa:
    4. Rinse the quinoa in a strainer under cold water until the water runs clear. Place in a large saucepan; add the coconut milk, vegetable broth, and measured salt; and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, until the white outer casings on the quinoa have popped, revealing translucent little beads, about 15 to 20 minutes.
    5. Meanwhile, trim the carrots and cut them into 1/8-inch-thick rounds; set aside.
    6. When the quinoa is ready, remove it to a large serving bowl and set aside. Wash the saucepan, fill it with water, and season generously with salt. Cover with a tight fitting lid and bring to a boil over high heat.
    7. Add the carrots to the boiling water and cook until crisp-tender, about 2 minutes. Using a slotted spoon, remove them to the bowl with the quinoa.
    8. Add the dressing to the bowl and stir to combine. Garnish with additional cilantro, peanuts, and scallions before serving.

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