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A closeup photograph of a bowl of creamy curried quinoa, which has been topped with crisp, green scallions.
4.10 from 10 votes

Creamy Curried Quinoa

Author - Gena Hamshaw
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yields: 4 servings

Ingredients

  • 1 1/4 cups dry, white quinoa (225g)
  • 1 3/4 cups light coconut milk (1 15-ounce/415ml can)
  • 1 cup water
  • 1/2 teaspoon fine salt
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground turmeric
  • Dash black pepper
  • 2 tablespoon avocado oil
  • 1/2 cup sliced green onions (40g)
  • 2 clove garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 1/2 cups cauliflower florets (150g)
  • 1 1/2 cups broccoli florets (150g)
  • 1 red bell pepper, seeded and sliced into strips
  • 1 cup lightly packed, shredded carrot (100g)
  • 1/2 cup frozen green peas (65g)
  • 1 tablespoon tamari
  • 1 teaspoon rice vinegar
  • crispy roasted chickpeas (optional, for serving)
  • additional chopped green onions (optional, for serving)
  • roasted, chopped cashews (optional, for serving)

Instructions

  • Rinse the quinoa through a fine sieve for about a minute. Transfer the grain to a medium sized pot. Add the coconut milk, water, salt, curry powder, ground turmeric, and pepper. Bring the ingredients to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the grain is tender and fluffy. Turn off the heat and allow the quinoa to rest for 5 minutes.
  • While the quinoa cooks, heat the oil in a medium sized skillet or sauté pan. Add the onions, garlic, and ginger. Sautee for about a minute, or until the garlic is very fragrant. Add the vegetables, tamari, and rice vinegar. Cover the pan with a lid and allow the vegetables to steam cook for about 5-10 minutes, uncovering and stirring every couple minutes to make sure that they don't burn. If any of the garlic starts to burn, add a few tablespoons of water to the pan.
  • When the vegetables are cooked, but still tender, transfer them to the pot with the quinoa. Mix everything together. Serve, topped with additional, chopped green onion, crispy roasted chickpeas, or roasted, chopped cashews.

Notes

Leftover curried quinoa will keep in an airtight container in the fridge for up to four days, and can be frozen for one month.
In place of the vegetables listed, you can use 4-5 cups of your favorite frozen and thawed vegetable mix.