Curried Coconut Quinoa Bake makes for an easy, one-pot, weeknight meal. Gluten-free, vegan.
Course Main Course, Side Dish
Prep Time 5minutes
Cook Time 35minutes
Total Time 40minutes
2 cupsfrozen broccoli florets
2cupssliced mushrooms (baby bella or cremini)
½ teaspoon onion powder
¼ teaspoonground ginger
115-ounce cancoconut milkfull fat
salt and pepper
Preheat oven to 450 degrees Fahrenheit.
Spray a 9x9 (or 2 ½ to 3 quart) baking dish with cooking spray. Add quinoa, broccoli florets, sliced mushrooms, garlic, and chickpeas, followed by the salt, pepper, curry powder, onion powder, ginger, and cinnamon. Stir gently to partially combine.
Pour water over veggies and quinoa. Cover baking dish tightly with aluminum foil. Bake for 20 minutes.
After 20 minutes, carefully remove dish from oven, uncover (careful of steam), and gently stir. Recover tightly with foil and return to oven. Bake for 10 more minutes.
Remove from oven and add coconut milk*, stir in gently. Place foil back on tight again and bake for 5 to 10 more minutes. I like removing at the 5 minute mark to have a little extra liquid, but this is most certainly personal preference.
Uncover, fluff, season if more salt and pepper if desired, stir to combine, and serve in bowls immediately. Store leftovers in an airtight container in the refrigerator.
*If your coconut milk has separated, that's okay, add both coconut water and solid to the dish.