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This Thai inspired stew is great for the seafood lover. The crisp flavor of lime and cilantro cut through the creaminess of the coconut to create a well balanced blend of flavors!
1 cup white quinoa
2 cups chicken (or vegetable) stock
1 yellow onion diced
3 garlic cloves, minced
1 tbsp yellow curry powder
1 bunch thyme
In a saucepan, cook onions on medium high heat until translucent. Add garlic and reduce heat to medium and cook for 2-3 minutes then add curry and mix well. Add stock and and bring to a boil. Once boiling, add quinoa and let boil for 1 minute before reducing the heat to low. Cook tightly covered until stock is fully absorbed. Fluff with a fork when done and serve!