Curry Quinoa
Experience a burst of bold, aromatic flavors with this Curry Quinoa recipe—a vibrant, plant-powered dish that combines fluffy quinoa with a medley of nutrient-packed vegetables and warming spices. Featuring fragrant curry powder, turmeric, and cumin, this dish is simmered in creamy coconut milk for a luscious texture and rich flavor profile. The colorful blend of red bell peppers, carrots, and peas adds a rainbow of nutrients, while a fresh cilantro garnish and zesty lime juice bring a bright finish. Perfect as a wholesome side or a satisfying vegan main, this one-pot wonder is ready in just 40 minutes and serves up to 4. Healthy, hearty, and irresistibly fragrant, Curry Quinoa is your new go-to for an easy yet exotic meal!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 medium onion
- 3 cloves garlic cloves
- 1 teaspoon ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric powder
- 1 medium red bell pepper
- 1 medium carrot
- 1 cup peas (frozen or fresh)
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro
- 1 medium lime
Instructions
Rinse the quinoa thoroughly in a fine mesh strainer under cold water to remove any bitterness. Set aside.
Heat olive oil in a large saucepan over medium heat.
Dice the onion, mince the garlic, and grate the ginger. Add them to the saucepan and sauté for 2–3 minutes until fragrant and translucent.
Stir in the curry powder, cumin, and turmeric, cooking for another minute to toast the spices.
Chop the red bell pepper and carrot into small pieces. Add them to the saucepan and cook for 3–4 minutes, stirring occasionally.
Add the rinsed quinoa to the saucepan along with the water, coconut milk, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let it simmer for 15 minutes.
Stir in the peas during the last 5 minutes of cooking.
Once the liquid has been absorbed and the quinoa is tender, remove the saucepan from the heat and let it sit, covered, for 5 minutes.
Fluff the quinoa with a fork and garnish with chopped cilantro and a squeeze of lime juice before serving.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5022 mg | 218% | |
| Total Carbohydrate | 173.5 g | 63% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 40.0 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1597 mg | 34% | |
*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.
