Coconut Curry Quinoa Bowl with Tandoori-Spiced Grilled Vegetables

Experience the vibrant flavors of India in this delightful Coconut Curry Quinoa Bowl, featuring perfectly grilled tandoori-spiced vegetables. The creamy coconut milk base infused with aromatic spices creates a luscious sauce that envelops fluffy quinoa. This dish is not only hearty and satisfying but also meets vegan and gluten-free dietary requirements, making it a nutritious option for everyone.

Ingredients:

• 1 cup quinoa
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 tablespoon olive oil
• 2 cups mixed vegetables (bell peppers, zucchini, and carrots)
• 1 tablespoon tandoori spice mix
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Rinse the quinoa under cold water and drain well.
2. In a saucepan, combine quinoa, coconut milk, vegetable broth, curry powder, turmeric, and salt. Bring to a boil and then reduce to a simmer, cover, and cook for 15-20 minutes until the quinoa is fluffy and the liquid is absorbed.
3. While the quinoa cooks, toss the mixed vegetables in olive oil and tandoori spice mix until evenly coated.
4. Preheat a grill or grill pan over medium-high heat. Grill the spiced vegetables for 5-7 minutes, turning occasionally until tender and slightly charred.
5. Once cooked, fluff the quinoa with a fork and divide it among serving bowls. Top with the grilled vegetables.
6. Garnish with fresh cilantro before serving.