She Strengthens

Quick and Easy Coconut Quinoa Recipe for Busy Nights

Are you tired of sacrificing flavor for convenience? Look no further! This coconut quinoa recipe is a game-changer for busy weeknights. With 21 ingredients, it may seem daunting, but trust us, it’s surprisingly easy to make. Plus, it’s packed with nutrients and can be customized to suit your taste preferences.

The Secret to Success: Prep as You Go

The key to this recipe is preparing the ingredients as you cook. The spicy peanut dressing comes together in just 1 minute, and while the quinoa simmers, you can quickly chop the tofu and vegetables. Then, simply toss everything together for a healthy, filling dinner or lunch that’s ready in no time.

Spicy Peanut Dressing

This flavorful dressing is the star of the show. With ingredients like fresh cilantro, roasted peanuts, and Sriracha hot sauce, it’s a taste sensation you won’t want to miss.

• 1 2/3 cups fresh cilantro
• 3/4 cup roasted, unsalted peanuts
• 1/3 cup Sriracha hot sauce
• 2 tablespoons finely grated lime zest
• 1/4 cup freshly squeezed lime juice
• 1/4 cup toasted sesame oil
• 1 tablespoon packed dark brown sugar
• 2 medium garlic cloves
• 1 1/2 teaspoons kosher salt

Coconut Quinoa

This creamy quinoa is the perfect base for our flavorful dressing and veggies.

• 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
• 1 medium broccoli head
• 4 medium scallions
• 2 tablespoons vegetable oil

Garnish and Serve

Add some extra flair to your dish with these garnishes:

• Coarsely chopped fresh cilantro
• Coarsely chopped roasted, unsalted peanuts
• Thinly sliced scallions

Instructions

1. Make the dressing: Process all ingredients in a food processor until smooth, scraping down the sides as needed.
2. Cook the quinoa: Rinse quinoa, then combine with coconut milk, vegetable broth, and salt. Bring to a boil, then reduce heat and simmer until quinoa is tender.
3. Prepare the veggies: Line a plate with paper towels and drain tofu. Cut carrots and broccoli into bite-sized pieces. Slice scallions thinly.
4. Cook the tofu and veggies: Heat oil in a nonstick pan over medium-high heat. Cook tofu until golden brown, then add carrots and broccoli. Cook until tender, then season with salt.
5. Combine and serve: Add cooked quinoa, tofu, and veggies to a large bowl. Stir in dressing and garnish with cilantro, peanuts, and scallions.

Yield: 4 to 6 servings
Difficulty: Easy
Total Time: 1 hour