I’ve been craving for a simple vegetarian dinner that I could just whip up in the matter of 30 minutes, and so this very easy chickpea vegetable curry recipe with quinoa was born. Let not the simplicity of this dish fool you, though: it is still a very filling veggie dish, and it rightfully deserves to be called a main course. You won’t go hungry after enjoying curry flavors, chickpeas, mushrooms, and spinach in a creamy coconut broth, on top of protein-rich quinoa. Continue reading
Tom Ka is a Thai soup with coconut milk, red curry, lemon grass and is one of my most favorite soups. If you buy it at a Thai restaurant, it is usually served with white rice. What I usually do though is substitute white rice for quinoa, because, let’s be frank, plain white rice tastes bland, looks washed out and is really just a waste of calories.
Today I made a Thai red curry sauce, with chicken and quinoa on the side. I usually use quinoa as substitute for white rice. …. and I have about 10 pounds of quinoa in my pantry, as my husband could not pass up a chance to buy grain at a much cheaper bulk price.
I love Thai food and good Thai restaurants and often try to replicate Thai dishes at home. After cooking red curry in many different ways and proportions, this is my “go-to” recipe, which is very popular with my family. I also like that I can control the ingredients I put into Thai dishes, for instance, I like to use high quality chicken, vary vegetables, use quinoa instead of rice and so on. Continue reading
