Spiced Coconut Quinoa Bowl

This Spiced Coconut Quinoa Bowl is a delightful blend of textures and flavors, featuring fluffy quinoa cooked in creamy coconut milk, paired with vibrant vegetables and a hint of spice. It's adventurous yet comforting, meeting gluten-free, dairy-free, vegan, vegetarian, and paleo-friendly requirements, making it a perfect option for those with dietary restrictions.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth (gluten-free)
• 1 medium sweet potato, diced
• 1 red bell pepper, diced
• 1 cup green peas (fresh or frozen)
• 1 tablespoon coconut oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a pot, heat coconut oil over medium heat. Add the diced sweet potato and sauté for about 5 minutes until slightly tender.
2. Stir in the red bell pepper, green peas, cumin, smoked paprika, turmeric, salt, and pepper. Cook for another 3-4 minutes until the vegetables are cooked through.
3. In a separate pot, combine the rinsed quinoa, coconut milk, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
4. Once the quinoa is cooked, fluff it with a fork and mix in the sautéed vegetables.
5. Serve the quinoa bowl warm, garnished with fresh cilantro and lime wedges on the side.