Coconut Curry Quinoa

Add quinoa and coconut milk into a medium pot and bring to a boil. Once the mixture has begun to boil, lower heat to a simmer and simmer for about 15 minutes until the quinoa has soaked up all of the liquid. The coconut milk will tend to foam and clump at the top if you do not continue to stir throughout. This is not a problem, and you can spoon off anything that clumps on top if you prefer.

In a separate pan over low-medium heat, heat the coconut oil and add the diced tomato, zucchini, and onion. Continue to cook the vegetables on low-medium heat until they become soft. Add the red curry simmer sauce to the vegetables and cook for another 5-10 minutes.

Once quinoa has finished cooking, add the vegetable/curry mixture into the pot and stir it in. Add the blanched almonds and curry powder and stir until the curry has fully been absorbed. The listed amount of curry powder may not seem like a lot, but it will go far!

Serve in bowls and add the coconut flakes to garnish!