Easy Healthy Curry Quinoa and Veggies

Why You Will Love This Recipe

Quick and Easy: It’s super simple to make this vegan and gluten-free meal in under 30 minutes using just one pot.

Nutritious: Not only is quinoa a good source of protein and fiber, but it also contains all nine amino acids, making it a complete plant-based protein. The veggies also add a decent amount of vitamins and minerals while the coconut milk adds healthy fats.

Flavorful: Nutty quinoa, creamy coconut milk, and a blend of fragrant seasonings come together to create a delightful combination of flavors.

Ingredients

Here's a look at the simple ingredients to make this curry quinoa recipe. Check the recipe card for the complete list and quantities of each one.

Olive Oil: For sauteing the onion and garlic. You can swap for any cooking oil you’d like.

Onion and Garlic: These add aroma and depth of flavor to the dish.

Broth: I used vegetable broth, but you can use any type of broth you prefer.

Quinoa: This is the base of the dish. I used tri-color quinoa. Feel free to use white, black, or red quinoa.

Seasonings: This quinoa curry features a blend of curry powder, onion powder, garlic powder, salt, and pepper. Feel free to adjust the seasonings as desired.

Veggies: I used a combination of frozen peas, carrots, and broccoli in this curry quinoa bowl.

Coconut Milk: Adds creaminess and a hint of coconut flavor. I used full-fat canned coconut milk.

Variations

More Protein: While quinoa is a good source of plant-based protein, feel free to top your quinoa curry bowl with some baked or sautéed tofu or tempeh for even more protein. You can also use protein-packed chickpeas to make quinoa chickpea curry.
Lower Fat: Use light canned coconut milk to reduce the total fat content in this coconut quinoa curry.
Veggies: Feel free to change up the vegetables in this quinoa curry recipe. Mushrooms, bell peppers, zucchini, cauliflower, and green beans are other great options.

How to Make Curry Quinoa

Onion and garlic in pot ready to sautee.

Step 1: Add the chopped onion and garlic to the heated olive oil.

Step 2: Cook over medium heat until they're fragrant.

Quinoa and seasonings added to pot with sauteed onion.

Step 3: Add the quinoa and seasonings to the cooked onion and garlic.

Step 4: Add the broth. Then cover with a lid and lower to a simmer, cooking until the quinoa is done.

Curry Quinoa with vegetables and coconut milk added to pot.

Step 5: Add the frozen peas, carrots, broccoli, and coconut milk and cook for a few more minutes.

Step 6: Turn off the heat and allow the curry to thicken for a few minutes before serving.

Expert Tips

Check Your Seasonings: Check the expiration dates on your seasonings as the flavor of the coconut curry quinoa can be affected if they are expired.
Rinse the Quinoa: Rinsing the quinoa helps to remove its naturally bitter flavor. Use a fine-mesh strainer and rinse the quinoa under cold water for best results.
Serve for Lunch or Dinner: This curry and quinoa dish is perfect for a quick and easy dinner, but it is also a great option for lunch. Try it with a side of our baked falafel or garlic potatoes.
Storing: Store leftover quinoa coconut curry in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet on the stove. Add a bit of liquid if it seems a bit dry.

Recipe FAQs

Do I have to soak quinoa before cooking?

It’s not necessary to soak quinoa before cooking, however, doing so is believed to improve digestion by removing some of the naturally occurring phytic acid. It’s up to you whether or not you want to soak your quinoa.

Can I use fresh vegetables?

Yes, you can swap the frozen veggies in this recipe for fresh ones. However, you will want to add them in along with the quinoa as they will take longer to cook than the frozen ones.