Description
A hearty, plant-based quinoa pilaf infused with warm spices, tender carrots, and creamy coconut milk, topped with roasted cashews and fresh herbs for added texture and flavor.
Ingredients
Units
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 tbsp coconut oil or olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 1/2 cups grated carrots
- 1/2 cup full-fat coconut milk
- 1/4 tsp ground turmeric
- 1/4 tsp ground cumin
- Salt and black pepper to taste
- 1/4 cup roasted cashews, roughly chopped
- 1 tbsp chopped fresh parsley or cilantro (for garnish)
Instructions
- Rinse quinoa thoroughly under cold water. In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Fluff with a fork and set aside.
- In a large skillet, heat coconut oil over medium heat. Add chopped onion and sauté until soft, about 3 minutes.
- Add garlic and ginger, cooking for another 1–2 minutes until fragrant.
- Stir in grated carrots, turmeric, cumin, salt, and pepper. Cook for 4–5 minutes until carrots are tender.
- Add cooked quinoa and coconut milk. Stir to combine and simmer for 3–4 minutes until creamy and heated through.
- Remove from heat and top with roasted cashews and fresh herbs. Serve warm.
Notes
- Use pre-cooked or leftover quinoa to speed up the recipe.
- Add a squeeze of lime or lemon juice before serving for brightness.
- Substitute other vegetables like zucchini or bell pepper if desired.
- This dish keeps well and is great for meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
