- 1 cup uncooked quinoa
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 (14 ounce) can light coconut milk
- 1/4 cup water
- 2 tablespoons Thai red curry paste, or more to taste
- 1 (14.5 ounce) can Del Monte® Cut Green Beans or Sweet Peas, well drained
- 1 (14.5 ounce) can Del Monte® Sliced Carrots, well drained
- Lime wedges
- Topping Options:
- Cilantro or basil
- Chopped peanuts
- Chopped green onions
- Sriracha chile sauce
- Rinse quinoa and combine with garbanzo beans, coconut milk, water and curry paste in a medium saucepan; stir well. Bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes.
- Uncover and top quinoa with green beans and carrots (do not stir). Cover and let stand 5 to 10 minutes until most of liquid is absorbed.
- Stir gently and serve with lime juice and choice of toppings. Or, portion evenly into 4 microwaveable storage containers and refrigerate. Reheat in microwave, loosely covered, about 2 minutes or until hot. Top as desired.
03/31/2018
recipepes.com
Quick Coconut Curry Bowls, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
