Spicy vegetable & quinoa laksa

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• Margaret

  03 November 2007

  Margaret rated and commented on this recipe

  

  Dubious this would work, but it did! Quick and easy.

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• BaronVanDuck

  09 April 2008

  BaronVanDuck rated and commented on this recipe

  

  Would make this again using the Quinoa however i will use rice next time to see what the difference is. I used a Madras paste as i feel it would be abit to sickly if Korma paste was used. Be interesting to see what this would be like using Coconut milk or maybe half and half. Definatley worth making though

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• binavino

  15 May 2008

  binavino commented on this recipe

  Traditionally coconut milk has been used instead of diary produts. Using coconut milk enhances the flavour. Not so sure about using milk. Quinoa is a new twist and may worth a try.

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• zolena

  11 July 2008

  zolena rated and commented on this recipe

  

  we all enjoyed this, dispite never trying quinoa before, quick and easy, would recommend recipe to friends, added some cumin and creme freche for extra umph.

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• Suzie

  19 December 2008

  Suzie commented on this recipe

  Did anyone find theirs curdled? I followed the recipe to the letter, but mine curdled, and looked disgusting. Very disappointed!

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• cdisque

  21 January 2009

  cdisque commented on this recipe

  Suzie, did you heat the milk before pouring it into the pot? I made the mistake of pouring cold milk into a hot pan in another recipe once - it curdled badly. I only had one can of coconut milk on hand, so I used that and the rest regular milk - heated them together in a small pot on the stove before adding to the soup. It was still delicious with the milk, but next time it'll be all coconut, just because I love it. Leftovers are great - I'm eating a bowl right now! I don't think it would be as good on day 2 if made with rice. Quinoa soaks up a lot of liquid, just as rice does, but the quinoa still retains its bite. Rice would get too soggy.

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• lja433

  12 February 2009

  lja433 rated and commented on this recipe

  

  Really liked this recipe - so quick, easy & tasty. I used tikka paste rather than korma, and I also used both normal and coconut milk. Recipe states it will feed 4, but looking at our leftovers I think it could be more like a meal for 6 depending on portion sizes. Will definately make again.

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• Zoe

  16 February 2009

  Zoe rated and commented on this recipe

  

  Yummy! I made it with soya milk, in fact I'm eating it now. Will make it again. Has anyone had experience with freezing it?

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• sara

  08 March 2009

  sara commented on this recipe

  if i were to make this with coconut milk and then store it in the fridge in an air tight container how long should it last?

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• Michelle

  17 March 2009

  Michelle rated and commented on this recipe

  

  As it is, this recipe failed to impress me. It was bland, and I would rather go for another recipe entirely if this one needs so much adaptation to work.

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• Qiya

  18 March 2009

  Qiya commented on this recipe

  Amazing... a friend recommended I try eating Quinoa so I bought a bag. This was the first result I had from google, somehow it knew my favourite dish was Singapore laksa. Was impressed that you could make Laksa from plain milk...! Yes!

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• Qiya

  18 March 2009

  Qiya rated this recipe

  

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• gr00vyc00k

  26 April 2009

  gr00vyc00k rated and commented on this recipe

  

  This is amazing!!! I have adapted the veggies, I generally use a mix of fresh veggies rather than frozen mixed veg but it works very well indeed. I halved the ingredients because it made too much and still there was loads! Very healthy and very tasty - how often do you get that?!!

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• claire

  11 May 2009

  claire rated and commented on this recipe

  

  i used rice and it was delicious!!

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• Joff

  25 May 2009

  Joff rated this recipe

  

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• jennid

  24 November 2009

  jennid rated and commented on this recipe

  

  I also used half quantities for 2 people and it was more than sufficient. I also tried a 50/50 mixture of milk and coconut milk and would stick with that. I added more liquid during cooking, depends how thick you want it to be. Also the quinoa I used took 20 mins to cook. Very easy meal to prepare and extremely tasty. Will definetly add it to my favourites.

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• Gay

  23 March 2010

  Gay rated this recipe

  

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• Gay

  30 June 2010

  Gay commented on this recipe

  I tried this because I had some quinoa I wanted to clear up, but I honestly didn't think it sounded very exciting. I was wrong! It was absolutely delicious. I had some left-over cooked salmon which I flaked and added at the end and I think it would be even more delicious with cooked prawns added at the end as well. I shall try that next time. It was quite hot and spicy and my husband and I both loved it. I will definitely cook it again.

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• Gorias

  19 July 2010

  Gorias rated and commented on this recipe

  

  I had been looking for simple quinoa recipes, and when I saw that this gives you 3 of your 5-a-day, I had to give it a try. The best thing about this recipe is how simple it is! It's one of the easiest meals I've ever made. No stress whatsoever. It was absolutely delicious. I've never tried laksa or anything similar before, but I really enjoyed it. The only hiccup I had was, rather than more of a soup consistency, mine ended up a lot thicker! It was more of a paste, really. Delicious, all the same, but I think next time I'll either take it off the hob sooner or just use more liquid. I forgot how absorbent quinoa is.

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• archangelrich

  21 July 2010

  archangelrich rated and commented on this recipe

  

  This was tasty, but despite heating the milk separately, mine still separated. I also think to get a soup it needs a bit more liquid - my quinoa was like a sponge, and I ended up with something a not remotely resembling the picture! I also used half and half coconut milk / normal milk, and it tasted delicious - just didn't look too pretty!

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Ingredients

• 1 onion , sliced
• 4 tbsp vegetarian korma or madras curry paste
• 1l milk
• 750g frozen mixed vegetables
• 175g quinoa , rinsed

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Vegetarian

Freeze ahead

Ingredients

• 1 onion , sliced
• 4 tbsp vegetarian korma or madras curry paste
• 1l milk
• 750g frozen mixed vegetables
• 175g quinoa , rinsed

Per serving

398 kcalories, protein 22g, carbohydrate 55g, fat 12 g, saturated fat 3g, fibre 7g, sugar 24g, salt 0.96 g

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