On a recent trip, I had a yellow Thai Curry dish that was outstanding. The only downside was that it was served with white rice. Typically, I try to avoid white rice because it’s bleached, which strips the rice of its nutrients. I told myself that at some point when I got back home, I was going to recreate this. Well, tonight was that night. I replaced the white rice with seasoned quinoa and used brussel sprouts instead of bok choy.

Here’s the recipe.


  • 1/4-1/2 cup of soaked raw cashews (pre-soak for at least four hours)

  • 6-8 brussel sprouts

  • 1 cup of shredded cabbage

  • 1/4 cup of chopped red, orange or yellow pepper

  • 1/4 cup of chopped red onion

  • 6-8 sliced portobello mushrooms

  • 1/2 cup of seasoned quinoa (sea salt, cumin, curry, black pepper, coconut aminos, garlic powder)

  • 1/2-3/4 cup of almond milk

  • 3 tbs of Yellow Thai Coconut Curry (from Trader Joes)

  • 1 cup of water (for the quinoa)

  • sea salt

  • 1/4 tsp of cumin

  • 1/8 tsp of curry powder

  • 1/4 tsp of garlic powder

  • black pepper

  • grape seed oil


  1. Pre-soak your cashews in water in advance for at least 4-6 hrs. This allows them to be easier to digest.

  2. Prepare your quinoa in advance.

  3. Slide the brussel sprouts in half and brown them in a hot skillet w/ grape seed oil. The key to browning brussels is adding enough oil not to deep fry them but to sear them.

  4. Remove and place the brussels in a separate dish to later add to the dish.

  5. Add grape seed oil to a skillet. Allow to the oil to heat and then add chopped red onion.

  6. After the onions have began to brown, add the cabbage and cook down using tongs to mix it in. Add sea salt, garlic and black pepper.

  7. After a slight wilt, add mushrooms and red or orange peppers.

  8. Prepare the Thai Curry mixture. Add curry to a small bowl w/ the almond milk. Stir or whisk until everything is mixed. Add salt, black pepper and garlic powder.

  9. Add the brussels back in the pan w/ the cashews and then pour in the Thai Curry mixture.

  10. Let simmer for 10 minutes on low. If you need to add more moisture, feel free.

  11. Plate w/ a pile of quinoa and then add your Thai Curry and veggies.

I hope you enjoy this dish as much as I did. It’s layered with flavor and is really filling.

Try it and let me know what you think.

If this recipe was helpful, please SHARE it with your family and friends. If you are on Instagram, feel free to follow me @healthywholealive