“Exquisite Vegan Thai Brunch: Coconut Curry Quinoa Bowl With Fresh Mango Salsa”

Allergens

None

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 can (14 oz) coconut milk
• 1 tbsp red curry paste
• 1 cup diced tofu
• 1 cup frozen peas and carrots
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 ripe mangoes, diced
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint leaves
• 1 lime, juiced
• 1/4 cup thinly sliced red onion

Instructions

1. a. Rinse the quinoa under cold water and drain. In a saucepan, combine the quinoa with the water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. b. In another saucepan, combine coconut milk, red curry paste, tofu, peas, and carrots. Season with salt and pepper. Bring to a gentle boil over medium heat, then reduce the heat and simmer for 10 minutes or until the tofu is heated through. c. Prepare the mango salsa by combining diced mangoes, chopped cilantro, chopped mint leaves, lime juice, and sliced red onion in a bowl. d. To assemble, divide cooked quinoa among two bowls. Top with the coconut curry mixture and garnish with mango salsa. Serve immediately.

Chef’s Insight

For an extra kick, add some chili flakes or a squeeze of sriracha to your mango salsa.

Notes

You can use fresh or frozen quinoa for this recipe, but make sure to adjust cooking times accordingly.