Red Curry Quinoa

2 Cups Quinoa
1 Can Light Coconut Milk (400 ml)
1 and 1/2 Cups Water
4 Oz Bottle Vegan Red Curry Paste (Thai Kitchen Red Curry Paste)
1 Cup of Pineapple Juice (I got almost close to 1 cup juice from 14 Oz Pineapple can)
2 Tsp Crushed Red Chili Flakes, Seeds Removed (but i think we can add 3 Tsp = 1 Tbsp)
1/2 Tbsp Salt

Wash quinoa, mix quinoa with coconut milk, water, red curry paste, pineapple juice, red chili flakes, salt. Bring it to boil, then simmer in medium for 18 minutes.

1 Tbsp Coconut Oil
2 Garlic Cloves, Grated
1 Onion, Chopped

2 Carrots, Rounded or Half Rounded
1 Bell Pepper, Squared
1 Broccoli Crown

1 Tsp Salt
1 Can Pineapple Chunks (1 and 1/4 Cup)

Heat oil in a pan, saute garlic for a minute and onions and saute for 2 minutes.

Add carrots, bell pepper, broccoli and saute for 5 minutes in medium flame.

Add salt and mix well.

Add pineapple and saute for 2 more minutes.

Cilantro, To Garnish

Mix cooked cooked quinoa with vegetables and cilantro.

Yields: 9 Cups
Taste Note: Tastes Great, but can make it Awesome though.
Source: vegangela