Print

Leftovers: Red Curry Quinoa

VEGAN Red Curry Quinoa: This simple vegan and gluten-dish is perfect for dinner and lunch!

Ingredients

Scale

Red Curry Quinoa

  • 2 tablespoons olive oil
  • 2/3 cup chopped shallots
  • 2 cloves garlic, minced
  • 2 teaspoons minced ginger
  • 3/4 teaspoon kosher salt
  • 1 1/2 tablespoons red curry paste
  • 4 cups cooked quinoa
  • 1/2 cup coconut milk
  • 2 tablespoons lime juice
  • 1 stalk of scallions, sliced
  • a few tablespoons of chopped thai basil (optional)

Honey Chili Tofu Stir Fry

  • 12 to 14-ounce package of extra firm tofu
  • 2 1/2 tablespoons olive oil
  • 1/2 pound green beans, trimmed
  • 1 medium red bell pepper, sliced into strips
  • 1 teaspoon kosher salt
  • 1 1/2 tablespoons honey chili sauce

Instructions

  1. Drain the tofu and wrap it around 1 or 2 sheets of paper towels. Place the tofu on a plate and press it down with a stack of plates. Leave the tofu there for about 30 minutes.
  2. Heat the olive oil in a large sauté pan over medium-high heat. Add the shallots and cook for about 2 minutes, until they start to soften. Add the garlic and ginger and cook for about 30 seconds, until fragrant. Add the salt and curry paste and stir to incorporate.
  3. Pour the quinoa into the pan and stir to mix the curry paste with the quinoa. Add the coconut milk, lime juice, scallions and thai basil to the pan and stir. Turn off the heat and cover with a lid as you cook the tofu.
  4. Cut the block of pressed tofu into 6 slices along the length of the tofu block.
  5. Add 1 1/2 tablespoons of olive oil to a pan over medium-high heat, and pan fry the tofu for about 8 minutes, flipping halfway through. Sprinkle 1/2 teaspoon of salt on the tofu. Transfer the tofu to a plate. Once they are cool enough to handle, cut each slice into small strips.
  6. Add another tablespoon of oil to the pan to sauté the vegetables over medium-high. Add the green beans and peppers to the pan and cook for about 5 minutes. Season with a pinch of salt and add the tofu strips back to the pan. Add 1 1/2 tablespoons of honey chili sauce and stir with the vegetables and tofu. Turn off the heat and serve with the red curry quinoa.

Notes

NUTRITION INFORMATIONAmount Per Serving: Calories: 503, Total Fat 25.5g, Saturated Fat: 6.3g, Sodium: 1167.4mg, Cholesterol: 0.6mg, Total Carbohydrate: 54.8g, Dietary Fiber: 6.7g, Sugar: 8g, Protein 18g

  • If you are working with uncooked quinoa, bring 1 cup of quinoa and 2 cups of water to boil in a medium saucepan. Reduce the heat to low, cover the saucepan, and let the quinoa simmer for about 15 to 18 minutes, until all the liquids have absorbed. Turn off the heat. Keep the lid on the saucepan and let the quinoa sit for 20 minutes for the quinoa to fluff up. You should now have about 4 cups of cooked quinoa.