Ingredients

The following ingredients have 4 Servings
  • 1 cup quinoa (185 grams, I used white quinoa)
  • 1 cup coconut milk (8 oz)
  • 1/2 cup water (4 oz)
  • 1.5 tablespoons oil (22 ml, vegetable oil or avocado oil)
  • 3-4 large garlic cloves (chopped)
  • 1 inch ginger (chopped)
  • 1 medium yellow onion (chopped)
  • 1 large carrot (cut into rounds)
  • 1 large red pepper (chopped into 1/2 inch)
  • 1 cup broccoli florets (small florets)
  • 1/4 cup green peas (I use frozen)
  • 2 tablespoons red curry paste (or use more to taste)
  • 2 teaspoons soy sauce (10 ml)
  • 1/4 teaspoon salt (or to taste)
  • 1/4 cup thai basil (chopped)
  • 2-3 stalks green onion (chopped)
  • 1 small lime (juice of)

Instruction

  • Rinse quinoa in a strainer for 2 minutes, this helps in removing the bitterness. Transfer rinsed quinoa to the inner steel pot of your instant pot. Add 1 cup coconut milk and 1/2 cup water and stir.Close the lid and press the manual or pressure cook button. Cook on high pressure for 2 minutes with the pressure valve in the sealing position. Let the pressure release naturally.
  • Open the lid, and fluff the quinoa with a fork. Transfer the quinoa to a bowl. Wipe the steel pot of your instant pot and then place it back in the IP. Press the saute button.
  • Once it displays hot, add the oil and then add the chopped garlic, ginger and onion. Cook for 2 minutes until the onions soften.
  • Then add the veggies- carrots, red pepper, broccoli florets and frozen peas. Cook for around 3 minutes, stirring often until veggies soften a bit.
  • Then add the curry paste and the soy sauce. Mix everything well. Also add the salt and mix well.
  • Now, add the cooked quinoa back into the pot. Stir well until all the quinoa is well combined.
  • Unplug the Instant Pot, and add the chopped Thai basil and green onion. Add in lime juice.
  • Serve Red Curry Quinoa Fried Rice with a side of hot sauce.