Spicy Thai Coconut Quinoa

chowhound.com

JJinBrooklyn

subheading: For the dressing:

1 ⅔ cups fresh cilantro (from about ½ bunch), long, thick stems removed

¾ cup roasted, unsalted peanuts

⅓ cup Sriracha hot sauce

2 tablespoons finely grated lime zest (from about 3 medium limes)

¼ cup freshly squeezed lime juice (from about 3 medium limes)

¼ cup toasted sesame oil

1 tablespoon packed dark brown sugar

2 medium garlic cloves

1 ½ teaspoons kosher salt

subheading: For the quinoa:

2 cups quinoa, any color or variety

1 (14-ounce) can unsweetened coconut milk

1 ⅓ cups vegetable stock or low-sodium vegetable broth

1 teaspoon kosher salt, plus more as needed

1 (14- to 16-ounce) package firm tofu

2 medium carrots (about 8 ounces)

1 medium broccoli head (about 1 pound)

4 medium scallions

2 tablespoons vegetable oil

subheading: To garnish:

Coarsely chopped fresh cilantro

Coarsely chopped roasted, unsalted peanuts

Thinly sliced scallions

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