Thai Red Curry

Recipe

Recipe submitted by Ann

Vegan  Gluten-Free  Easy 
45 mins  4-5 Servings

Ingredients

  • 1 cup cooked quinoa
  • 4-5 baby portabella mushrooms ( sliced )
  • 1 cup of cooked firm tofu ( mashed into small pieces)
  • 1/2 cup cooked black mushrooms
  • 1/3 cup fresh mints
  • 1/3 cup cilantro
  • Juice of 1 lime
  • 1 tsp chilies powder
  • 1 tbsp gluten-free soy sauce
  • 1-2 tbsp ground roasted sesame seeds
  • 1/2 cup shredded green apple(optional)
  • A little of shredded carrot and beet for garnish ( optional )

Directions

  1. In a frying pan add oil and cook tofu until golden brown, set aside
  2. In the same pan cook black and baby Bella mushrooms for 5 mins and set aside
  3. In a large bowl, combined quinoa, tofu, all mushrooms together
  4. Add soy sauce, chilies powder, ground roasted sesame seeds, lime juice, mints, cilantro and shredded apple, mix all the ingredients together. When ready to serve garnishes with shredded carrot, beet and mint.
  5. Serve as a light dinner. Enjoy!