Ingredients

• 1 cup quinoa

• 2 cups water or vegetable broth

• 1 tbsp oil (coconut oil tastes best, but any works)

• 1 onion (chopped)

• 2–3 garlic cloves (minced)

• 1 tsp grated ginger

• 2 tbsp Thai red or green curry paste

• 1 cup mixed vegetables (bell peppers, broccoli, carrots, zucchini — whatever you have)

• 1 can coconut milk (≈400 ml)

• 1 tbsp soy sauce or salt (to taste)

• 1 tsp sugar or honey (optional but balances flavor)

• Juice of ½ lemon or lime

• Fresh coriander or basil for garnish

Optional protein:

• Paneer / tofu / chickpeas / chicken

 Steps

1. Cook quinoa
   Wash quinoa well. Boil with water or broth for about 12–15 minutes until fluffy. Keep aside.

2. Prepare curry base
   Heat oil in a pan. Add onion → sauté until soft.
   Add garlic + ginger → cook 1 minute (don’t burn).

3. Add curry flavor
   Mix in Thai curry paste and cook for 1–2 minutes to release aroma.

4. Vegetables + coconut milk
   Add vegetables and stir for 2–3 minutes.
   Pour coconut milk → simmer 8–10 minutes until veggies are tender.

5. Seasoning
   Add soy sauce/salt, sugar (optional), and lemon juice.

6. Combine
   Add cooked quinoa into the curry and mix well. Let it simmer 2–3 minutes so flavors absorb.

7. Finish
   Garnish with coriander or basil.

 Taste Tips (game-changer level)

• If you want restaurant flavor → add 1 tsp peanut butter.

• If you like spicy → add chopped green chili.

• If too thick → add warm water or broth.

 Why this is actually a smart meal

You’re getting:

• Protein + fiber from quinoa

• Healthy fats from coconut milk

• Vitamins from veggies

So it’s filling without that heavy “post-meal coma.”