Ingredients
The following ingredients have 4 Servings
- 6 red bell peppers (diced)
- 2 shallots (diced)
- 1/4 cup olive oil
- 2 cups coconut milk (I used the refrigerated coconut milk)
- 4 cups vegetable broth
- 2 tablespoons red curry paste
- 3/4 cup uncooked Bob's Red Mill Tri-Color Quinoa (cook according to package instructions)
- Salt & pepper (to taste)
- 1 cup roughly chopped fresh cilantro
- coconut yogurt
