Photo: Swathi Handique
Thai Quinoa with Red Curry Drizzle
10 ingredients
10 min + 30 min
8
openrecipes
Vegan, shmegan.
Estimated Nutrition (whole recipe, rough)
677
Calories
18g
Protein
32g
Fat
90g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Quinoa | 1 cup cooked (185g) | 222 |
| Cherry | 1 cup (138g) | 87 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 can Coconut Milk, 13 Ounce Can, Chilled In The Fridge Overnight Or Freezer For 30 Minutes
- 1 whole Lime
- 1 Tablespoon Red Curry Paste, Plus More If Desired
- 2 cups Uncooked Quinoa
- 1 bunch Asparagus,Tough End Removed Then Cut Speers Into 1-inch Pieces
- ½ whole Jalapeno, Finely Chopped
- 1 teaspoon Thai Seasoning Blend, Optional
- 1 cup Cherry Tomatoes, Halved Or Quartered If Large
- 1 whole Medium Cucumber Or 1/2 English Cucumber, Diced
- 1 cup Loosely Packed Basil Leaves, Torn
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes