This post was created in partnership with Pacific Foods. However, all opinions are always my own.

Oh, well, what do ya know … ANOTHER Thai/South East Asian-inspired recipe! If you’ve been following me and enjoying recipes from my website for a while, you probably already know that I’m Thai-obsessed and try to make almost everything I make to taste like it.

Take for example, my:

Need I say more? Haha.

Next up, I have a recipe you’re going to LOVE (inspired by a recipe from fellow health/food blogger, Fit Foodie Finds) where I made use of another product in Pacific Foods Canada product line. This time, I used Pacific Foods Organic Vegetable Broth.

I wanted to bring you another Pacific Foods Canada broth recipe that wasn’t soup (did you catch last week’s Greek Quinoa Salad? it’s a goodie!) to show you how versatile broth can be. Nothing wrong with soups, but during the Summer months, you might not be craving soup as much (despite that whole theory that “eating hot things cools you down” – still not buying it haha) and you might be looking for something to do with that Pacific Foods broth in your cupboard. And well, I’ve got you covered!

This is a super awesome recipe you’re going to want to bookmark and revisit because:

It’s DELICIOUS
It’s versatile in itself (you can eat it as is if you’re vegan or vegetarian, or throw an egg, chicken, beef, shrimp, beans or fermented organic tofu on top)
It makes A LOT (great for families, or if you enjoy having leftovers)
It’s super easy to throw together

When I say easy, I mean – EASY.

Chop all the vegetables
Throw them in a baking dish
Mix together sauce ingredient
Pour on top
Bake

As much as I love to cook, I don’t love recipes with a lot of moving parts (and that create a lot of dishes for me to clean up, haha). That, and I try to keep the ingredients in my recipes simple so you can easily find them at your local grocery store, or already in your kitchen cupboards.

That includes ingredients like Pacific Foods Vegetable Broth. You can easily find it at most retailers and it’s such a simple way to bring more flavour to a dish like this. It’s also non-GMO, Certified Organic and free of preservatives – truly made to nourish every body!

I’m so excited to hear what you think of this recipe. At the time of writing this, I actually just had some for breakfast (yup, that’s the beauty of intuitive eating!).

If you end up making it, please tag me at @rachelmmolenda on Instagram!

Green Curry Veggie Quinoa Bake

Servings: 6-8

Ingredients:

1.5 cups quinoa
1 red pepper
2 cup green beans, chopped
1 zucchini, diced
1 cup carrots, duced
1/2 cup onion, sliced
10 leaves fresh basil (optional)

Sauce

1 can coconut milk
1 cup vegetable broth
6 tbsp green curry paste
1 tsp turmeric
1 tsp red chili flakes
1/2 tsp curry
1/4 tsp sea salt

Directions:

Preheat oven to 400 F.
Prepare and chop vegetables as suggested and transfer them to a 9 x 14 baking dish (long rectangular preferred).
In a separate bowl, mix up sauce ingredients.
Pour quinoa over vegetables, followed by the sauce.
Mix and cover with tin foil. Place in oven and bake for 40 minutes.
At the 40 minute mark, remove from oven, stir and place back in oven for another 20 minutes.
Remove from oven and let cool.
Top with chopped fresh basil before serving.