“From the Cupboard” Vegan Black Bean and Quinoa Thai Curry Bowl

This accidental vegan recipe came about on a Thursday evening with a fridge that felt a bit bare despite having a hunger for something both delicious and nutritious (which we always have a hunger for of course). Luckily, we believe in a well-stocked pantry and had all of the ingredients used for this recipe on hand. When you have the right amount of ingredients to provide proper nutrition, as well as the right flavorings to make something taste delicious, the combinations you can come up with are often far more than one would expect. Not only that, it’s simply just fun to experiment and come up with something new!

As far as grains to have stocked in your pantry, having quinoa on hand is a good idea. Quinoa by itself is a complete protein source, and has a nutty flavor that we find yummy! The black beans provide further quality protein and additional nutrients. On this evening we were also lucky enough to have a pepper, onion, and small bag of frozen spinach available. Having a can of coconut milk as well as some basic Thai ingredients left us able to take this recipe in a delicious direction. Who doesn’t love a Thai coconut curry!

Though this may be a non-typical combination, it’s full of flavor and provides what the body needs in one bowl. We hope you’ll give this nutrient packed, delicious meal a try!

Black Bean and Quinoa Thai Curry Bowl

• Servings: 6-8
• Time: 45 min
• Print

A delicious, vegan meal with ingredients straight from the cupboard!

Ingredients

(1 1/2 cups)  Quinoa, rinsed

(2/3 cup) Coconut milk

(2 1/3 cups) Broth

(1 cup) Frozen spinach

(2 T.) Coconut oil

(1) Onion, chopped

(2) Yellow bell peppers, chopped

(2 cans) black beans, rinsed & drained

Sauce:

(1/3 cup) Coconut milk

(3 T.) Soy sauce

(2 T.) Garlic, minced

(3 T.) Red curry paste

(1/4 t.) Red pepper flakes

(1 1/2 T.) Lime juice

Bring the quinoa, 2/3 cup of coconut milk and broth to a low boil. Cover, reduce heat to low and continue to cook for 15 to 20 minutes until the quinoa is done and the liquid is absorbed. Fluff with fork and set aside. Heat the spinach in a microwave until thawed. Squeeze excess water from the spinach and set aside.

Prepare the sauce by whisking together 1/3 cup coconut milk, soy sauce, garlic, curry paste, red pepper flakes and lime juice. Set aside.

Heat the coconut oil in a skillet over medium heat. Add the onion and cook until translucent, about 5 to 7 minutes. Add the bell pepper and cook for an additional 3 minutes. Stir in the beans and spinach and heat through. Mix in the quinoa.

Stir in the sauce and mix well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. Serve and enjoy!

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