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    You are in: Home / Recipes / Thai Red Squash and Quinoa Curry Recipe
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    Thai Red Squash and Quinoa Curry

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Member #610488's Note:

    Quinoa is a very nutritious grain that offers a complete protein source and is also high in iron, magnesium, and fiber. Quinoa can be used in any dish in place of the rice, couscous or bulgur wheat. Recipe offered as part of an Asian Forum request.

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    Units: US | Metric




    1. 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. 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. 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. 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. 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. 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. 7
      When the squash is ready, add the snow peas, lime juice and simmer, uncovered, for one minute.
    8. 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!

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    Nutritional Facts for Thai Red Squash and Quinoa Curry

    Serving Size: 1 (466 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 902.0
    Calories from Fat 334
    Total Fat 37.2 g
    Saturated Fat 18.9 g
    Cholesterol 0.0 mg
    Sodium 912.9 mg
    Total Carbohydrate 128.3 g
    Dietary Fiber 9.9 g
    Sugars 60.4 g
    Protein 19.7 g

    The following items or measurements are not included:

    vegetable broth

    Thai red curry paste

    vegetable broth

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