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Ingredients
US|METRIC
4 SERVINGS
- 6 red bell peppers (diced)
- 2 shallots (diced)
- 1/4 cup olive oil
- 2 Tbsp. red curry paste
- 4 cups vegetable broth
- 2 cups coconut milk (I used the refrigerated coconut milk)
- 3/4 cup tri-color quinoa (uncooked Bob's Red Mill)
- 1 cup chopped fresh cilantro (roughly)
- coconut yogurt (Optional garnish:)
- salt
- pepper
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