Loving this rich coconut smoky broth, which is somewhat like gravy, because of the little amount of veggie stock used. I prefer it this way; otherwise too much stock will thin out the creaminess. If you choose to use more liquid the flavor is less intense and less rich in which case double up on the spices. However keeping the recipe as noted is my strong recommendation, it’s a bowl of grain and veggies sitting on top of comforting broth.
Note: I use less water when cooking quinoa to achieve a nice pop and texture when eating it and it’s still tender
- 1 cup quinoa – I used red
- 1 ¼ cup water
- One red onion chopped
- Large pinch sea salt
- 2 cloves garlic minced
- 1 tsp smoked paprika
- ¼ tsp turmeric powder
- ¾ tsp cumin powder
- 1 can light coconut milk or full fat
- 1 cup veggie broth
- Pinch red cayenne
- 2 tsp fresh lime juice
- 1 tsp maple syrup
- Parsley or cilantro to finish
- Cauliflower or Broccoli
- Rinse quinoa until there is no foam, add it to a medium pot along with the water, bring to a boil then simmer covered 15-18 minutes. Water should be all absorbed. Remove from heat and keep covered another 10 minutes, the quinoa will fluff even more.
- Sauté onion in oil with large pinch of sea salt until tender about 4 minutes, add the garlic, paprika, turmeric, cumin and sauté another minute, add the coconut milk and stir followed by pinch of cayenne, add the veggie broth and cook until hot and bubbly, turn down the heat add the lime juice, maple syrup and simmer for 2 minutes. Taste for seasoning add more salt if needed
- Steam cauliflower (broccoli is good too) four minutes covered until fork tender.
- Add quinoa to bowl, the broth, cauliflower, avocado, add a little lime juice to the avocado and finish with pinch sea salt, ground black pepper and fresh parsley or cilantro.