Quick Coconut Curry Bowls - cooking recipe

Ingredients

1 cup uncooked quinoa
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14 ounce) can light coconut milk
1/4 cup water
2 tablespoons Thai red curry paste, or more to taste
1 (14.5 ounce) can Del Monte(R) Cut Green Beans or Sweet Peas, well drained
1 (14.5 ounce) can Del Monte(R) Sliced Carrots, well drained
Lime wedges
Topping Options:
Cilantro or basil
Chopped peanuts
Chopped green onions
Sriracha chile sauce

Preparation

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.