Vegetable Curry Quinoa
A vibrant, protein-packed one-pot meal that marries the earthy texture of quinoa with the aromatic warmth of fragrant curry spices.
Ingredients
- •1 cup uncooked quinoa, rinsed well
- •2 cups vegetable broth
- •1 tablespoon olive oil
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •2 tablespoons mild curry powder
- •1 teaspoon ground turmeric
- •1 large sweet potato, peeled and cubed into 1/2-inch pieces
- •1 red bell pepper, chopped
- •1 cup frozen peas
- •1 can (14 oz) full-fat coconut milk
- •2 tablespoons fresh cilantro, chopped
- •1 tablespoon lime juice
- •Salt and black pepper to taste
Instructions
- 1
Heat the olive oil in a large skillet or deep pan over medium heat. Add the onion and sauté for 5 minutes until translucent.
- 2
Stir in the garlic, ginger, curry powder, and turmeric, cooking for 1 minute until fragrant.
- 3
Add the cubed sweet potato and red bell pepper, tossing to coat them thoroughly in the spice mixture.
- 4
Pour in the rinsed quinoa, vegetable broth, and coconut milk. Stir well to combine.
- 5
Bring the mixture to a gentle boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes, or until the quinoa is tender and the liquid is mostly absorbed.
- 6
Stir in the frozen peas and cook for an additional 2-3 minutes until heated through.
- 7
Remove from heat, stir in the fresh lime juice, and season with salt and pepper to taste.
- 8
Garnish with fresh cilantro before serving.
💡 Chef tips
- For extra protein, you can stir in cooked chickpeas or sautéed chicken breast at the same time as the peas.
- If you prefer a thicker consistency, remove the lid for the last 5 minutes of cooking to allow excess liquid to evaporate.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavors often improve the next day.
✅ How it should turn out
The finished dish should be creamy and golden-hued, with tender quinoa and soft vegetables that offer a perfect balance of savory, aromatic spice and a subtle brightness from the lime.