One of the sessions I went to at the Raw Health Expo was called “Where Do You Get You Protein?” by Dr. Rick Dina. A question every vegan loves, right? But it was an informative session outlining that a vegan diet high in a variety of plant foods not only contains plenty of protein, but also more amino acids than many animal products for complete protein. One of the high-ranking plant foods for a complete protein was quinoa. It ranks high with me for fast cooking, easy digesting, and being a great light dinner before an evening run. And it’s also awesome with curry, coconut, and garlic.
Curried Protein Quinoa
- 1/2 cup quinoa
- 1/2 cup textured vegetable protein
- 1 tbsp. coconut oil
- 1/4 cup shredded dried coconut
- 1 tbsp. curry powder
- 1 tsp. ground coriander
- 2 cloves garlic, minced
- 2 cups water
- 1 red bell pepper, chopped
- 1/4 cup chopped cilantro
- 2 green onions, chopped
Bring water, coconut oil, quinoa, textured vegetable protein, and dried coconut to a boil in a medium sauce pan. Reduce heat, stir in curry, coriander, and garlic to sauce pan, cover and simmer for 20 minutes. Remove from heat, mix in red pepper, cilantro, and green onions and serve. Makes 4 small servings or 2 large.
It’s a little freaky throwing dried coconut in a sauce pan, but it softens and blends with the quinoa nicely adding a unique flavor and texture.
After 20 minutes of simmering, the excess liquid should be gone, but still moist enough to not burn.
I poured the quinoa mixture into a cool, ceramic bowl before mixing in the raw veggies.
The curry coconut flavor was wonderful in this dish, a little spicy, nice garlic flavor, and rich and creamy from the coconut.
The textured vegetable protein blended nicely with the quinoa not being too mushy and carrying the curry flavor.
A great fast side dish or main dish. And the bright and feisty colors were welcome after another long day. So, where do you get your protein? Just kidding. :-)