January 6, 2021 — last updated April 6, 2022
Curry Vegetable Quinoa is an easy veggie and protein loaded light lunch or side dish. With curry spices cooked with the quinoa for maximum flavor, this nutrient-packed dish is vegan and gluten-free. A colorful dish with with mushrooms, bell pepper, carrots and peas, a sweet bite from raisins and a nutty bite from toasted almonds. Extra protein also comes from toasted almonds and chickpeas/garbanzo beans.
Quinoa is a delicious alternative to rice which I also love to use in my Curry Vegetable Basmati Rice, but quinoa comes with it’s own plant-based protein.
I love keeping a batch of this recipe in the fridge as is my ‘go-to’ lunch. Working from home, I like to keep ready-made, healthy food in the ‘fridge so I have something quick to grab for my lunches.
I also send this dish to work with my husband because it travels well and is delicious to eat warm or cold. Even though there is no meat, I know that I’m getting a good serving of healthy protein from this one dish.
I like to use a mild curry powder for this dish, but spicy can be used also. If you want to use something a bit special, I make my own Indian curry spice blend which would also work.
To get the curry flavor into the quinoa, I add the spice to the cooking liquid. Doing this helps them get absorbed into the quinoa for that lovely curry flavor and the same works with rice.
For a little crunch, I like to add roasted almonds. Any of your favorite nut will work, or leave them out. Almonds toast up nice and quickly in the oven at 350°F/177°C for 10 minutes. Allow them to cool; chop them and set aside.
Yield: 6
Curry spiced quinoa mixed with mushrooms, bell pepper, carrots, peas, raisins and nutty almonds.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Ingredients
- 2 cups (472 ml) low sodium vegetable stock
- 2 teaspoons mild curry powder, divided
- 1 teaspoon salt
- 1 cup (170 grams) quinoa, rinsed
- 3 tablespoons olive or vegetable oil divided
- 4 cups (280 grams) mushrooms, largely diced
- 1 cup (128 grams) yellow onion, chopped
- 1 cup (105 grams) bell pepper, sliced
- 1/2 cup (115 grams) carrot, chopped
- 1 celery stalk, chopped
- 1 garlic clove grated or finely chopped
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (60 grams) fresh or frozen peas, thawed
- 1 cup (160 grams) garbanzo/chickpeas beans, drained and rinsed
- 1 cup (150 grams) roasted almonds, unsalted, chopped
- 1/2 cup (56 grams) raisins
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
- To a medium saucepan add the vegetable stock, 1 teaspoon curry powder, salt and quinoa. Stir to mix. Bring to a boil over high heat. When it comes to a boil, cover and simmer for 15 minutes.
- While the quinoa cooks, to a large sauté pan add the 2 tablespoons oil over medium heat. Add the mushrooms and cook, stirring often until they start to soften. Add the 1 other tablespoon oil (if the mushrooms have absorbed the oil), onion, pepper, carrot and celery. Cook until softened, about 10 minutes, stirring often.
- Add the garlic, remaining teaspoon curry powder, garam masala, salt and pepper. Cook stirring until fragrant, about 2 minutes.
- Stir in the peas, garbanzo beans, cooked quinoa, almonds and raisins.
- Serve garnished with chopped cilantro.
Nutrition Information
Yield
6Serving Size
1
Amount Per ServingCalories 270Total Fat 16gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 14gCholesterol 0mgSodium 823mgCarbohydrates 26gFiber 8gSugar 7gProtein 10g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
Vegetables Vegetarian
posted by Janette on January 6, 2021
31 Comments / Leave a Comment »
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Vince — @ Reply
This looks delicious. Do you think it will be just a flavourful with less salt? Just noticed the sodium content 1251mg that’s a massive amount.
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Janette — @ Reply
Wow, that was calculating high since there is not a lot of sodium in the dish. I use a database called Nutritionix that calculates based on the ingredients. When I calculate with the gram measurements in there (and added text like chop etc.), it throws off the numbers so I’ve updated it. Now the total sodium is only 823mg which is 137mg per serving. Sorry for the confusion. Enjoy.
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Freda — @ Reply
This was a delicious side dish for chicken curry
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Janette — @ Reply
Yum, I love chicken curry.
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D Bird — @ Reply
This looks excellent. My mom would love to be able to bring it to work. Do you think it would freeze and reheat okay?
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Janette — @ Reply
Hi D Bird, yes it will freeze well and reheat. Thank you for stopping by.
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Catherine — @ Reply
Dear Janette, This sounds wonderful. I love the flavors in this. xo, Catherine
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Cheyanne — @ Reply
Looks like my type of ‘go-to’ lunch as well… so light, healthy & delicious! Yummmmm♡
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Allie | BakingAMoment — @ Reply
What a lovely dish! I love how healthy and hearty it is, and those crunchy almonds sound fantastic!
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Meggan — @ Reply
I love this, such a great dish with tons of flavors. I could eat a pile, especially the mushrooms. Pinning!
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Janette — @ Reply
The mushrooms are my favorite part too 🙂
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Debi — @ Reply
This is lovely! The perfect brown bag lunch. I’m sure I’ve told you before that I pack all my husband’s lunches. And, it needs to be a one bowl type of meal because he sits at his desk eating while working. No hand-held sandwiches for him! So, this is perfect! Thanks for the recipe.
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Janette — @ Reply
My husband does the same thing 🙂
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Erica (@Erica's Recipes) — @ Reply
Janette it cracks me up when we are on the same page like we are – I published a quinoa recipe today too. This looks delicious. I love garbanzo beans – they are so easy and so versatile. I hate admit that I have yet to make a curry – pinning this recipe to save!
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Janette — @ Reply
If you like curry, you’ll love this recipe Erica 🙂
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Linda — @ Reply
What a delicious recipe, Janette!
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Janette — @ Reply
Thank you Linda 🙂
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Mirrian — @ Reply
This is a gorgeous dish and you know how much I love quinoa! Need to try it soon!
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Janette — @ Reply
I do know how much you love quinoa. I hope you try it and like it 🙂
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Kathleen Marriet — @ Reply
I love vegetable curry, but never thought about adding quinoa. What a fantastic way to add extra nutrients as well as making this a filling dish. Beautiful pictures too, Janette! I love the detailed texture.
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Jessica — @ Reply
Beautiful, beautiful photo! I can’t wait to try this recipe!
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Danielle B — @ Reply
Very beautifully done here, Janette. I love the flavors, texture and visual appeal of this quinoa dish!
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Patty Haxton Anderson — @ Reply
Lots of flavor and texture going on in this dish.
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Nicole Neverman — @ Reply
I love quinoa and this dish sounds absolutely delightful! I am loving your choice of veges!
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Patricia Play — @ Reply
This looks really great! Love all the flavors! I love quinoa
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nancy — @ Reply
This looks so wonderful Janette!
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Kelly Paige — @ Reply
Quinoa is always in my house and I love to throw together a salad using quinoa as the base. Look forward to trying our your idea!
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Janette — @ Reply
Thank you Kelly
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Ashley Tomm — @ Reply
This curry vegetable Quinoa look amazing. This is going to become my “go to” lunch idea also.
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Janette — @ Reply
Thank you, I think you’ll like it.
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Helen — @ Reply
We are quinoa twins this week, Janette! I love its nutty bite, but I’ve never thought to combine it with curry flavours. That’s a wonderful idea! I often struggle to eat healthily at lunchtime, so having a big load of this on hand would be perfect!
31 Comments on “Curry Vegetable Quinoa”
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