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) is a gluten free and vegan recipe with 2 servings. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains about 19g of protein, 8g of fat, and a total of 320 calories. It works best as a main course, and is done in roughly 30 minutes. A mixture of water, soy chunks, green onion, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the peanut butter you could follow this main course with the Peanut Butter Oatmeal Chocolate Chip Cookies as a dessert.

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