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.
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Recipe Information
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
Instructions
Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water to remove any bitterness.
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.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and saute for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
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.
Mix in the diced carrot and red bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the cooked quinoa, frozen peas, and coconut milk to the skillet. Stir everything together to combine.
Season with salt and black pepper. Cook for an additional 3-5 minutes, stirring occasionally, until the mixture is heated through.
Remove from heat and garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
1104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4576 mg | 199% | |
| Total Carbohydrate | 167.7 g | 61% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 31.9 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1932 mg | 41% | |
*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.
