Coconut-flavored Quinoa, Chestnut, and Gorgon Fruit Mixed Vegetable Casserole

Name: Coconut-flavored Quinoa, Chestnut, and Gorgon Fruit Mixed Vegetable Casserole
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Hot Dishes
Ingredients: 200 g Chestnut kernel; 100 g Fox nut; 100 g Carrot; 100 g Cooked tricolor quinoa; 5 g Dried black fungus; 400 ml Coconut milk; to taste Black Pepper Sea Salt; to taste Spices

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.

20 minNewMedium Hot Dishes Stew Savory

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.