Coconut-flavored Quinoa, Chestnut, and Gorgon Fruit Mixed Vegetable Casserole
Creamy coconut milk gently simmers tri-color quinoa, sweet chestnuts, chewy fox nuts, black fungus, and carrots into a wholesome, plant-forward casserole, seasoned simply with black pepper sea salt and warm spices.
Instructions
- 1
Add 100 grams of diced carrots.
- 2
Add the blanched black fungus.
- 3
Add 100 grams of cooked tricolor quinoa.
- 4
Pour in 400 milliliters of coconut milk, bring to a boil over high heat, then simmer for 5 minutes.
- 5
Add 200 grams of chestnut kernels, cover the pot, and continue to stew for 10 minutes.
- 6
Open the pot lid, add 100 grams of gorgon fruit, cover the pot lid and continue to simmer for 5 minutes.
- 7
Open the pot lid and sprinkle some black pepper sea salt.
- 8
Sprinkle some spices, then turn off the heat and serve.
- 9
Finished product image.
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Ingredients
Main Ingredients
- Chestnut kernel200 g
- Fox nut100 g
- Carrot100 g
- Cooked tricolor quinoa100 g
- Dried black fungus5 g
- Coconut milk400 ml
- Spicesto taste
Seasonings
- Black Pepper Sea Saltto taste