Are you looking for easy recipes that deliver big on flavor and nutrition? Then you've come to the right place! This blog post showcases the versatility of Bob's Red Mill products, turning simple ingredients into delicious and healthy meals perfect for busy weeknights or a relaxed weekend brunch. We'll explore a few favorite recipes that highlight the quality and wholesome goodness of Bob's Red Mill, helping you create homemade cooking that's both satisfying and straightforward. Get ready to elevate your culinary game!
Creamy Coconut Curry with Bob's Red Mill Quinoa
This creamy coconut curry is a quick dinner idea, packed with flavor and ready in under 30 minutes. The heartiness of quinoa, combined with the richness of coconut milk and a vibrant blend of spices, makes this a truly satisfying and healthy meal. Bob's Red Mill quinoa cooks perfectly every time, ensuring a fluffy and delicious base for this flavorful curry.
Ingredients:
- 1 cup Bob's Red Mill Quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon red curry paste
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1 cup chopped spinach
- Fresh cilantro, for garnish
- Cooked chicken or chickpeas (optional)
Instructions:
- Cook the Quinoa: Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
- Sauté the Vegetables: Heat coconut oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for another minute until fragrant.
- Add Spices and Coconut Milk: Stir in red curry paste, turmeric, cumin, and cayenne pepper (if using). Cook for 1 minute, stirring constantly. Pour in coconut milk and bring to a simmer.
- Combine and Simmer: Add the cooked quinoa, bell pepper, salt, and pepper to the skillet. Simmer for 5-7 minutes, or until the bell pepper is tender.
- Stir in Spinach: Add spinach and cook until wilted, about 2 minutes.
- Serve: Garnish with fresh cilantro and serve hot. Add cooked chicken or chickpeas for extra protein.
Cooking Tips:
- For a richer flavor, use full-fat coconut milk.
- Adjust the amount of cayenne pepper to your spice preference.
- Feel free to add other vegetables like broccoli, cauliflower, or carrots.
Variations:
- Vegan Curry: Omit the chicken and use chickpeas for a delicious vegan option.
- Spicy Curry: Add more cayenne pepper or a few chopped Thai chilies for extra heat.
- Creamy Tofu Curry: Add crumbled tofu during the last 5 minutes of cooking.
Nutritional Information (per serving, without chicken/chickpeas):
- Calories: Approximately 350
- Protein: Approximately 10g
- Fat: Approximately 15g
- Carbohydrates: Approximately 45g
This recipe is a fantastic example of how simple ingredients and a few smart techniques can create a truly delicious and healthy meal. Bob's Red Mill's high-quality quinoa is the perfect base for this flavorful and satisfying curry. Enjoy!