Spicy Thai Coconut Quinoa

There are a few components and a group of elements in this dish, however don’t let that fool you—it’s nevertheless easy enough for a weeknight dinner and also you received’t use each pot and pan inside the house. The secret's to put together the elements as you prepare dinner: The highly spiced peanut dressing comes together in 1 minute, and while the quinoa simmers, cut the tofu and greens, which simplest take a few minutes to cook dinner. Then just toss the whole lot together for an smooth, healthy, filling dinner, or a healthy lunch to carry to paintings.

INGREDIENTS

For the dressing:

• 1 tablespoon packed dark brown sugar
• 2 medium garlic cloves
• 1 1/2 teaspoons kosher salt
• 1/3 cup Sriracha hot sauce
• 2 tablespoons finely grated lime zest (from about 3 medium limes)
• 1/4 cup freshly squeezed lime juice (from about 3 medium limes)
• 1 2/3 cups fresh cilantro (from about 1/2 bunch), long, thick stems removed
• 3/4 cup roasted, unsalted peanuts
• 1/4 cup toasted sesame oil

For the quinoa:

• 1 teaspoon kosher salt, plus more as needed
• 1 (14- to 16-ounce) package firm tofu
• 2 medium carrots (about 8 ounces)
• 2 cups quinoa, any color or variety
• 1 (14-ounce) can unsweetened coconut milk
• 1 1/3 cups vegetable stock or low-sodium vegetable broth
• 4 medium scallions
• 2 tablespoons vegetable oil
• 1 medium broccoli head (about 1 pound)

To garnish:

• Thinly sliced scallions
• Coarsely chopped fresh cilantro
• Coarsely chopped roasted, unsalted peanuts

INSTRUCTIONS

For the dressing:

1. 1Place all of the elements in a food processor fitted with a blade attachment. system until smooth, scraping down the perimeters of the bowl as wanted, about 1 minute; set aside.

For the quinoa:

1. Rinse the quinoa in a strainer under bloodless water until the water runs clean. region in a large saucepan; add the coconut milk, vegetable broth, and measured salt; and stir to mix. convey to a boil over medium-excessive heat. lessen the heat to low and simmer, stirring now and again, until the white outer casings on the quinoa have popped, revealing translucent little beads, approximately 15 to 20 mins.
2. Meanwhile, line a big plate with numerous layers of paper towels. Drain the tofu, cut it into big cube, and place it in a unmarried layer at the paper-towel-covered plate; set apart. Trim the carrots and reduce them into 1/eight-inch-thick rounds; set apart. Trim the stem of the broccoli to 1/2 inch and cut the top into 1-inch florets; set aside. Thinly slice the white and mild green elements of the scallions; set apart.
3. When the quinoa is prepared, take away it to a big serving bowl and set aside. Wash the saucepan, fill it with water, and season generously with salt. cover with a tightfitting lid and produce to a boil over high heat.
4. Meanwhile, warmness the oil in a massive nonstick frying pan over medium-high heat till shimmering. upload the tofu and prepare dinner without stirring until the bottoms are golden brown, about four mins. (while the tofu is cooking, line the plate you drained it on with fresh paper towels.) turn and cook till the other aspects are golden brown, about three to four minutes more. using a slotted spoon, remove to the paper-towel-covered plate and season with salt; set aside.
5. Add the carrots to the boiling water and cook until crisp-tender, about 2 minutes. the use of a slotted spoon, remove them to the bowl with the quinoa. go back the water to a boil, upload the broccoli, and cook until crisp-tender, approximately three minutes. Drain in a colander and place inside the bowl with the quinoa and carrots.
6. Add the cooked tofu, dressing, and scallions to the bowl and stir to combine. Garnish with extra cilantro, peanuts, and scallions before serving.