Coconut Red Quinoa with Pinto Beans and Yellow Zucchini

Coconut Red Quinoa with Pinto Beans and Yellow Zucchini

Serves 3
Diet VV/ GF/ RSF
Time 35

Red quinoa cooked in coconut milk, topped with pinto beans and sautéed yellow zucchini. Light, fresh and extremely tasty!

Produce

1 cup — Red quinoa

1 can (400 ml) — Coconut milk

1/2 cup — Water

1 can (400 ml) — Pinto beans, drained and washed

2 — Yellow zucchini, washed and diced into cubes

1 tbsp — Vegetable stock powder

1/2 — Onion, diced

2 cloves of — Garlic, minced

Extra virgin olive oil

Salt and pepper, to taste

Specifications

Coconut Red Quinoa

Sauté onion in a warm saucepan with oil until translucent. Add in a tablespoon of vegetable stock powder for flavour. Add in the coconut milk and let it boil. Once warm, add in the quinoa and cover with a lid. Add water as needed. Let it cook for approximately 20 minutes. Once ready, turn off the heat and let it sit for another 10 minutes. Fluff with a fork.

Yellow Zucchini

In the meantime, heat up a skillet on medium heat. Add in the olive oil and garlic. Cook for approximately 1-2 minutes until fragrant. Sauté the yellow zucchini and season with salt and ground black pepper. Cook for about 10 minutes until tender-crisp.

Pinto Beans

Drain and wash the pinto beans. Add them into a saucepan on low-medium heat. Cook for about 5 minutes until warm.

Assemble

Assemble your bowl by adding the quinoa as a base and top with pinto beans and yellow zucchini. Add any of your favourite toppings (tomato salsa, coconut sour cream, hummus,...). Serve warm!