Quick Coconut Curry Bowls recipe
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Ingredients
- 1 cup uncooked quinoa 1 (15 ounce) can garbanzo beans, rinsed and drained 1 (14 ounce) can light coconut milk ¼ 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 Cilantro or basil Chopped peanuts Chopped green onions Sriracha chile sauce
Nutrition Info
- 391.2 caloriescarbohydrate: 57 gcholesterol: : -fat: 16.8 gfiber: 10.5 gprotein: 14.1 gsaturatedFat: 5.9 gservingSize: -sodium: 1113.4 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Quick Coconut Curry Bowls
Directions
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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.