Exotic Coconut Curry Quinoa Bowl

This vibrant Coconut Curry Quinoa Bowl combines the creamy richness of coconut milk with the aromatic spices of Indian cuisine. Featuring a medley of colorful vegetables and protein-rich quinoa, this dish offers a delightful balance of flavors and textures. It's a wholesome, vegan-friendly option that is both satisfying and nourishing.

Ingredients:

• 1 cup quinoa
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 red bell pepper, diced
• 1 cup sweet potatoes, diced
• 1 cup green peas (fresh or frozen)
• 1 cup spinach, chopped
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Rinse the quinoa under cold water and drain.
2. In a medium saucepan, bring the vegetable broth and coconut milk to a gentle boil.
3. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed.
4. In a large skillet, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
5. Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
6. Add the curry powder, turmeric, and cumin, stirring to combine, and cook for another minute.
7. Add the sweet potatoes and bell pepper, cooking until the vegetables are tender, about 10 minutes.
8. Stir in the green peas and spinach, cooking until the spinach is wilted. Season with salt and pepper to taste.
9. Serve the vegetable mixture over the cooked quinoa, garnished with fresh cilantro.