This Curry Quinoa is hearty, healthy, and loaded with flavor! Ready in less than 30 minutes, this easy one-pot meal is perfect for busy weeknights.
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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.
For more curry recipes, be sure to check out my Curry Rice, Curry Cauliflower, and Curry Pasta next. Or if you're in the mood for other quinoa recipes try my Vegan Sloppy Joe's and Sweet Potato Quinoa Salad, or Vegan Black Bean Burgers. Looking for more one-pot meals? Check out my Black Bean Quinoa Soup, Creamy Vegan Pasta, and Curry Rice next.
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
Step 1: Add the chopped onion and garlic to the heated olive oil.
Step 2: Cook over medium heat until they're fragrant.
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.
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
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.
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.
More Vegan Quinoa Recipes
Curry Quinoa
Equipment
- One large pot
- Measuring cups
- Measuring spoons
- Large Spoon
- Sharp Knife
Ingredients
- 2 tablespoons olive oil
- 1 small onion
- 2 cloves garlic
- 1 ½ cups vegetable broth
- 1 cup quinoa (I used tri-color quinoa but feel free to use whatever color you like. I also rinsed my quinoa before cooking it.)
- ½ teaspoon curry powder
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 pinch salt and pepper
- ¼ cup frozen peas
- ¼ cup frozen carrots
- ½ cup frozen broccoli
- ½ cup canned coconut milk (I use full fat coconut milk (not cream) from a can, it's more creamy when it's from the can.)
Instructions
- First chop the onion and garlic, rinse the quinoa with water, strain it and set it aside.
- In a large pot add the onion and garlic with the olive oil and simmer until fragrant. (about 5 minutes on medium heat)
- Next add in the broth, quinoa and spices. Bring to a boil and then put a lid on and change to low heat for 12 minutes. (or how ever long your package of quinoa states to cook for)
- Next add in the frozen vegetables and coconut cream and cook another 5 minutes on medium heat.
- Let sit and thicken/cool for about 5 minutes and then enjoy.
- Enjoy after cooled or store in a sealed container in the fridge for up to 3 days.
Smitha
Healthy bowl ... loved the way veggies are added.broccoli is my favorite. With quinoa its really my bowl. Indian spice flavored bowl is amazing
tworaspberries
thanks so much Smitha! 😉 I think you would totally love it!
The Vegan 8
So simple and looks so delicious Michele! I love all the curry spices, they are so comforting. This looks so hearty and filling with the quinoa...I haven't had quinoa in ages!
tworaspberries
girl! you need to try this then! I think you would really like it! 😉 thanks Brandi!