Asian-Style Veggies with Coconut Quinoa

Mmmm… quinoa! Probably the only delicious source of fiber out there. People get all up in arms about how rice is supposedly terrible for you, so quinoa is a great substitute with tons of nutritional value. To make it sweeter and heartier, I cooked it up in a can of coconut milk that was kicking around the kitchen. The quinoa was the perfect backdrop to some yummy veggies which required just a hint of sesame oil and the meal was complete.

Well actually, I served it up with a rotisserie chicken from the grocery store since not everyone in the household is too keen on vegetarian meals. But honestly, this would be a filling and satisfying meal without the meat. I really bulked up on the veggies so that I’d have some leftover to take to work. You could probably halve the veggies if you want to have four serving sizes. Although I recommend making the recipe exactly as I have, because you know that you should be eating more veggies at lunch. You know, instead of that $4.50 pizza special; two slices and a soda. Yeah, cut that out. Yes, I’m talking to you me!

In other news, see that stylish new banner up top? Nick was nice enough to make it for me. Fingers crossed that it doesn’t count as my Christmas gift!


Asian-Style Veggies with Coconut Quinoa

  • 1 cup quinoa, any color will do
  • 15 oz canned coconut milk, well stirred
  • salt and pepper, to taste
  • EVOO
  • 1 white onion, sliced
  • 2 bell peppers, sliced
  • 3 carrots, cut into 1/4″ rounds
  • 1 head broccoli, trimmed into florets
  • 1 cup water
  • 1 cube veggie or chicken bouillon
  • 1 cup peanuts, unsalted
  • 4 scallions, sliced
  • 1/2 tsp sesame oil
  • 1/4″ piece ginger, grated

Combine the quinoa and coconut milk with just a dash of salt and pepper in a large saucepan. Bring the liquid up to the lowest of low boils, stir, cover and reduce the heat to low. Continue to simmer for roughly 10 minutes until all of the liquid has reduced out. Remove from heat and fluff with a fork before serving.


Meanwhile, heat up some oil and saute the onion and pepper in a large skillet. Just as the onion becomes translucent, remove the veggies to a large serving bowl and keep them warm. Toss the carrots and broccoli into the same pan with the water and bouillon cube. Cover and steam the veggies over medium-high heat until they are tender crisp.


Toss the steamed veggies in with the pepper and onions and then add the peanuts and scallions. Drizzle the sesame oil over the top and shave the ginger on top. Serve the veggies over the quinoa.


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