Thai Quinoa Recipe

Toast (optional)

Place a medium saucepan over medium heat. Add the rinsed quinoa and toast, stirring, for 2–3 minutes until it becomes fragrant and some grains begin to pop. This step adds nuttiness but can be skipped.

Add 2 cups water or vegetable broth and 1 tsp kosher salt to the saucepan. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer gently for 15 minutes or until liquid is absorbed and quinoa is tender.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside, keeping it warm.

While quinoa cooks, whisk together 1 cup coconut milk, 2 tbsp soy sauce or tamari, 2 tbsp lime juice, 1 tbsp brown sugar, 1 tsp red curry paste, 1 tsp fish sauce (if using), and 1 tsp lime zest (if using) in a bowl until smooth and sugar dissolves. Taste and adjust balance of salty, sweet, sour and spicy as preferred.

Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Add minced garlic and minced ginger and sauté 30–45 seconds until fragrant but not browned.

Add the julienned carrot, sliced red bell pepper, and trimmed peas. Stir-fry for 3–4 minutes until vegetables are crisp-tender. Add 1/2 tsp red chili flakes or sliced fresh red chili and stir 30 seconds.

Pour the prepared sauce into the pan with the vegetables and stir to combine. Let the sauce simmer with the vegetables 1–2 minutes until warmed through and slightly thickened.

Stir in the cooked quinoa and toss gently to coat evenly with the sauce and vegetables. Cook another 1–2 minutes until everything is heated through. If the mixture seems dry, add up to 2–3 tbsp water or coconut milk to moisten.

Fold in sliced green onions, chopped cilantro, and chopped basil, reserving a small amount of herbs for garnish. Taste and adjust seasoning with extra soy sauce, lime juice, or a pinch of salt as needed.

Remove from heat and transfer to a serving dish. Sprinkle roughly chopped roasted peanuts or cashews over the top.

The garlic, ginger, oil, and chili were used in the vegetable stir-fry step to build flavor. Ensure they are cooked just until fragrant to avoid bitterness from burned garlic.

Serve Thai Quinoa hot with lime wedges on the side and extra chopped nuts and cilantro for garnish. Squeeze lime over individual portions to brighten flavors.

Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of water or coconut milk to loosen before serving.