Quick Coconut Curry Bowls

Directions

Ingredients :

1 cup uncooked quinoa

1 (15 ounce) can garbanzo beans

rinsed and drained

1 (14 ounce) can light coconut milk

¼ cup water

2 tablespoons Thai red curry paste

or more to taste

1 (14.5 ounce) can Del Monte® Cut Green Beans or Sweet Peas

well drained

1 (14.5 ounce) can Del Monte® Sliced Carrots

well drained

Lime wedges

Cilantro or basil

Chopped peanuts

Chopped green onions

Sriracha chile sauce

Methods :

Rinse quinoa and combine with garbanzo beans, coconut milk, water and curry paste in a medium saucepan; stir well. Bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes.

Uncover and top quinoa with green beans and carrots (do not stir). Cover and let stand 5 to 10 minutes until most of liquid is absorbed.

Stir gently and serve with lime juice and choice of toppings. Or, portion evenly into 4 microwaveable storage containers and refrigerate. Reheat in microwave, loosely covered, about 2 minutes or until hot. Top as desired.