This quinoa stew is perfect for winter months. However, when trees’ leaves start to change and salads begin to be the mealtime norm, let this stew cool and serve on a bed of greens for a delicious summer meal.
Yield: 4 servings
Creamy Vegan Coconut Quinoa Stew
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Ingredients
- 1 tsp Vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced finely
- 1 cup mushrooms, sliced
- 1 cup quinoa, lightly toasted
- 1/2 tsp red pepper flakes
- 1 cup vegetable broth
- 1 cup coconut milk
- 1/2 head cauliflower, chopped
- 1 pinch salt
- 2 tbsp fresh cilantro, chopped
- 1 lime, juiced and lightly zested.
Instructions
- Toss the onion, garlic and mushroom together with the oil in a large saucepan. Set the saucepan on the stove and turn to medium-high heat. Caramelize for 3 to 5 minutes, or until the vegetables are lightly browned and translucent.
- Deglaze the pot with the chicken broth and coconut milk. Add the quinoa and red pepper flakes and cook for 15 to 20 minutes until each grain is translucent.
- Add the cauliflower into the mixture and cook for another 5 to 8 minutes, or until soft.
- Add the cilantro and lime juice to the mixture, tossing gently, just before serving.
Notes
Calories: 542
Fat: 20g
Carbohydrate: 74g
Protein: 17g
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 224Total Fat 15gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 223mgCarbohydrates 21gFiber 4gSugar 4gProtein 6g
