Malaysian Quinoa (Vegetarian)

Name: Malaysian Quinoa (Vegetarian)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 1 birds eye chile, seeded and minced; 1 teaspoon chopped cilantro; 1 Tbsp canned cream of coconut; 1 green onion, diced; 1 Tbsp peanut butter; 118 milliliters uncooked quinoa; 2 servings salt and pepper to taste; 118 milliliters dried soy chunks (textured vegetable protein); 355 milliliters water, divided

Malaysian Quinoa (Vegetarian) might be a good recipe to expand your main course recipe box. This recipe serves 2. Watching your figure? This gluten free and vegan recipe has 320 calories, 19g of protein, and 8g of fat per serving. If you have quinoa, green onion, water, and a few other ingredients on hand, you can make it. To use up the cream of coconut you could follow this main course with the Coconut Cream Pie with Pineapple as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Boil 1/2 cup water, and pour into a bowl.

Ingredients you will need

Water

Equipment you will use

Bowl

Mix in soy chunks. Blend in peanut butter, cream of coconut, chile, green onion, and cilantro. Keep warm while the quinoa cooks.

Ingredients you will need

Cream Of Coconut

Peanut Butter

Green Onions

Textured Vegetable Protein

Cilantro

Quinoa

Chili Pepper

Bring quinoa and remaining 1 cup water to a boil in a pot. Reduce heat to low, cover, and simmer 15 minutes, until quinoa is fluffy. Stir in the soy chunks and peanut butter sauce, and season with salt and pepper to serve.

Ingredients you will need

Salt And Pepper