Curried Quinoa

Elevate your weeknight dinners with this vibrant and wholesome Curried Quinoa recipe, a symphony of bold spices and nourishing vegetables. This easy-to-make dish features fluffy quinoa simmered in vegetable broth and infused with the warm, earthy flavors of curry powder, turmeric, and cumin. A medley of sautéed carrots, red bell peppers, and sweet peas adds delightful texture and color, while a touch of creamy coconut milk ties it all together. Finished with a sprinkle of fresh cilantro, this vegan and gluten-free recipe is perfect as a standalone meal or a flavorful side dish. Ready in just 30 minutes and packed with plant-based protein and fiber, it’s a delicious and healthy option that’s bound to become a household favorite.

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Quinoa
• 2 cups Vegetable broth
• 1 tablespoon Olive oil
• 1 medium Yellow onion, chopped
• 2 units Garlic cloves, minced
• 1 teaspoon Fresh ginger, grated
• 1.5 teaspoons Curry powder
• 0.5 teaspoon Ground turmeric
• 0.5 teaspoon Ground cumin
• 1 medium Carrot, diced
• 1 medium Red bell pepper, diced
• 0.5 cup Frozen peas
• 0.5 cup Coconut milk
• 2 tablespoons Fresh cilantro, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water to remove any bitterness.

Step 2

In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it rest for 5 minutes, then fluff with a fork.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and saute for 3-4 minutes until softened.

Step 4

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 5

Add the curry powder, ground turmeric, and ground cumin to the skillet. Stir well to coat the onions and release the aroma of the spices.

Step 6

Mix in the diced carrot and red bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 7

Add the cooked quinoa, frozen peas, and coconut milk to the skillet. Stir everything together to combine.

Step 8

Season with salt and black pepper. Cook for an additional 3-5 minutes, stirring occasionally, until the mixture is heated through.

Step 9

Remove from heat and garnish with chopped fresh cilantro before serving.

Nutrition Facts

Serving size	(1166.0g)

Amount per serving	% Daily Value*
Calories	1103.7

Total Fat 31.5g	0%
Saturated Fat 3.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 4575.9mg	0%
Total Carbohydrate 167.7g	0%
Dietary Fiber 16.4g	0%
Total Sugars 31.9g
Protein 40.1g	0%

Vitamin D 0IU	0%
Calcium 191.7mg	0%
Iron 13.0mg	0%
Potassium 1932.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.4%

Protein: 14.4%

Carbs: 60.2%