1 and 1/3 cups quinoa, soaked for 15 minutes
2 and 2/3 cups water
Rinse quinoa, add hot water, allow to boil, reduce the heat to low and cook for 18 minutes in low, close the pan and leave it for 10 minute. Allow to cool in a plate, so that it would NOT be mushy.
1 tsp coconut oil
1 cup yellow onion, sliced thin and into 2
Heat oil in a pan, add onion and saute for 3 minutes in medium flame.
1 tbsp garlic cloves, grated
1 tsp ginger, grated
3 tbsp green curry paste (1 bottle?)
Add ginger, garlic and green curry paste and saute for a minute in medium flame.
1/2 can coconut milk (? cups?)
1 tbsp tamari
Add coconut milk, tamari, mix well, cook in medium heat for 3 minutes.
16 oz tofu, remove water and crumble
Add crumbled tofu, toss and cook in the curry sauce for 3 minutes.
1 cup carrot, chopped into triangles
1 cup celery, chopped
Add carrot, celery, mix well and cook for 2 minutes
1 cup frozen peas
Add peas, mix well and cook for 3 minutes.
1 and 1/2 cup broccoli
Add broccoli, mix well and cook for a minute
1 and 1/2 cup mixed bell peppers, chopped into 1/2" strips
1/4 tsp salt
Add bell peppers, salt, mix and cook for 3 more minutes.
Add cooked quinoa and toss well for about 3 minutes until everything is evenly coated and hot. Turn off the stove
1 cup thai basil
1/2 cup green onion
4 tsp fresh lime juice
Add thai basil, green onion and lime juice and mix well. Taste, if not enough salt add 1/4 tsp salt and mix well and modify the salt in this recipe to 1/2 tsp
4 oz wild arugula
Divide the arugula in to 4 plates. Divide the fried quinoa-tofu on top of the arugula, so that the arugula wilt slightly from the heat.
Source: hot-thai-kitchen
Serves: 4
Taste Note: Tastes
