Spicy Thai Coconut Quinoa
- 1 2/3 cups fresh cilantro (from about 1/2 bunch), long, thick stems removed
- 3/4 cup roasted, unsalted peanuts
- 1/3 cup Sriracha hot sauce
- 2 tablespoons finely grated lime zest (from about 3 medium limes)
- 1/4 cup freshly squeezed lime juice (from about 3 medium limes)
- 1/4 cup toasted sesame oil
- 1 tablespoon packed dark brown sugar
- 2 medium garlic cloves
- 1 1/2 teaspoons kosher salt
- 2 cups quinoa, any color or variety
- 1 (14-ounce) can unsweetened coconut milk
- 1 1/3 cups vegetable stock or low-sodium vegetable broth
- 1 teaspoon kosher salt, plus more as needed
- 1 (14- to 16-ounce) package firm tofu
- 2 medium carrots (about 8 ounces)
- 1 medium broccoli head (about 1 pound)
- 4 medium scallions
- 2 tablespoons vegetable oil
- Coarsely chopped fresh cilantro
- Coarsely chopped roasted, unsalted peanuts
- Thinly sliced scallions
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Broccoli head (about 1 pound), medium (1)
- Carrots (about 8 ounces), medium (2)
- Cilantro, fresh (1 2/3 cups)
- Cilantro, fresh (1)
- Lime (2 tablespoons)
- Peanuts, roasted unsalted (3/4 cup)
- Peanuts, roasted unsalted (1)
- Scallions, medium (4)
- Scallions (1)
- Canned Goods
- Coconut milk, unsweetened (1 (14-ounce) can)
Vegetable stock or low-sodium vegetable broth (1 1/3 cups)
- Condiments
- Sriracha hot sauce (1/3 cup)
- Cooking & Baking
- Brown sugar, packed dark (1 tablespoon)
- Garlic cloves, medium (2)
- Kosher salt (2 1/2 teaspoons)
- Sesame oil, toasted (1/4 cup)
- Vegetable oil (2 tablespoons)
- Pasta & Grains
- Quinoa (2 cups)
- Drinks
- Lime juice, freshly squeezed (1/4 cup)
- Refrigerated
- Tofu, firm (1 (14- to 16-ounce) package)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published October 5, 2012 (4 months ago).
492 people saved this recipe.
