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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Measure quinoa and vegetable broth. Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain. | 2. Heat a drizzle of vegetable oil in a medium saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate. | 3. Add vegetable broth and bring to a boil. Stir in the salt and bring back to a rolling boil. Lower heat and cook covered for 15 minutes. Turn heat down to the lowest setting. | 4. While quinoa is cooking, heat vegetable oil in another large saucepan. Add the curry paste and stir over medium-high heat for 1-2 minutes, or until the paste seperates. Add the coconut milk, soy sauce, vegetable stock, palm sugar, and stir until the sugar dissolves. Bring to a boil. | 5. Add the squash and return to a boil. Stir in the baby corn then cover and simmer for 12-15 minutes (until the squash is tender). | 6. After 15 minutes, turn off the heat and remove the quinoa filled pot from the burner. Let stand for 5 minutes, covered. After 5 minutes, remove the lid, fluff the quinoa gently with a fork, and set aside with lid off. | 7. When the squash is ready, add the snow peas, lime juice and simmer, uncovered, for one minute. | 8. Dish the quinoa out into serving plates and top with the Red Squash Curry. Scatter the cashews over each plate and use lime wedges for squeezing over. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
quinoa	2	cups		-	-	-	-
vegetable oil	2	teaspoons		234.46400000000003	0.0	0.0	27.2
vegetable broth	4	cups		649.44	105.288	23.8128	15.3504
salt	1/2	teaspoon		-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
thai red curry paste	2	tablespoons		100.8667	0.0	22.44	0.5667
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
vegetable broth	1/2	cup		649.44	105.288	23.8128	15.3504
palm sugar	2	teaspoons	grated	100.8667	0.0	22.44	0.5667
squash	1 1/2	halved	quartered sliced	-	-	-	-
baby corn lengthwise	4	ounces		100.8667	0.0	22.44	0.5667
snow pea	4	ounces	trimmed	100.8667	0.0	22.44	0.5667
cashew	1/3	cup	unsalted roasted chopped	-	-	-	-
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
lime wedge				100.8667	0.0	22.44	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.