Gluten Free Coconut Curried Rice and Quinoa

  •  Gluten Free Coconut Curried Rice and Quinoa


  • 1 tablespoon olive oil
  • 1/2 large onion, chopped
  • 1/2 red or yellow bell pepper, chopped
  • 1 clove garlic, chopped
  • 3 teaspoons Gluten Free Garam Masala or Gluten Free Curry powder- to taste
  • 1/2 cup long-grain brown rice
  • 1 cup quinoa  (for low carb I delete the rice)
  • 1 can low fat gluten free coconut milk
  • 1/4 cup raisins-opt
  • kosher salt and black pepper to taste
  • 1 1/2 pounds peeled and deveined large shrimp or chopped cooked chicken
  • 1/2 cup fresh basil or cilantro or scallions


  1. Heat the oil in a large skillet over medium low heat. Add the onion and peppers and cook, stirring occasionally, 3 to 5 minutes.
  2. Add the garlic and curry powder and cook, stirring, until fragrant, 2 minutes.
  3. Add the rice, quinoa, 2 1/2 cups water and ½ teaspoon each salt and pepper and bring to a boil. 
  4. Reduce heat and simmer, covered, for 20 minutes or until rice is tender and water absorbed.
  5. Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. 
  6. Fold in the basil or cilantro and coconut milk.  Season with salt and pepper, scallions.
  7. Serve warm or cold 
   Inspired by Epicurious

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