Main Dishes

Thai Red Curry Vegetable Tacos

Kristin's Kitchen
April 10, 2017

Garlic and ginger vegetables and quinoa topped with a sweet corn, red pepper curry sauce and crispy bok choy!

4
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 tablespoon coconut oil, melted
1 large red bell pepper, cut into 1/4 inch strips
1 cup frozen corn
1 tablespoon lime juice
1 1/2 teaspoons Thai red curry paste (or to taste)
1/4 cup + 2 tablespoons coconut milk
1 tablespoon sesame oil
2 cloves garlic, minced
1 inch ginger root, minced
4 scallions, thinly sliced and separated
1 medium carrot, cut into 2 - 3 inch matchsticks
4 ounces shiitake mushrooms, thinly sliced
8 ounces bok choy leaves or kale, cut into 1/2 thin strips
1 tablespoon olive oil
1/4 cup chopped cashews
Corn or flour tortillas
Salt and pepper, for seasoning
Preheat the oven to 400 degrees and line two baking sheets with parchment paper Add the quinoa and vegetable broth to a medium pot over high heat. Once boiling, cover and lower the heat to a simmer. Cook...
See the full directions on my site
Nutritions

Calories
910

Sodium
682mg
28% DV

Fat
49g
75% DV

Protein
16g
33% DV

Carbs
52g
17% DV

Fiber
9g
39% DV
Vegetarian

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