When ask my friends what’s their biggest pet peeve with recipes, most of them say that they hate buying ingredients that they’ll only use once. For example, they might find a recipe that requires capers, but after they cook that recipe, they don’t know how else to use the ingredients. I sympathize with them completely. That’s why I want to start a new series called “Leftovers,” where I create recipes based on leftover ingredients I have in the house! A few weeks ago, I developed this green curry chicken with zucchini noodles recipe and I had a lot of coconut milk left in the refrigerator. I was curious to see if I could use similar flavors for to flavor quinoa and it works surprisingly well. Honestly, it’s some of the best quinoa I’ve had in a while. The first time I made the curried quinoa, I used green curry paste and added a few sliced Thai chilis, which made the quinoa quite spicy. Fortunately, I was in the mood for spice, but I dialed down the spice for the final version of the recipe. I’m pairing the quinoa with a honey chili tofu stir fry, but it goes well with anything!
MASTER MY MISTAKES / COOKING NOTES
Make it a meal: You can also pair the red curry quinoa with my Cajun-Spiced Grilled Tofu, Honey Chili Garlic Shrimp or Kung Pao Tofu Stir Fry!Got more red curry paste? Try these recipes: Easy Coconut Curry Stir Fry Noodles with Tofu, Red Curry and Brown Sugar Tofu Spring Rolls, One Pot Curry Noodles.Got more coconut milk? Try these recipes: Yellow Curry Noodles with Shrimp, Vegan Tomato Soup, Curry Laksa with Tofu.
