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Easy Curried Quinoa (Vegan) Recipe

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★★★★★

4.8 from 130 reviews

This Easy Curried Quinoa recipe is a flavorful vegan dish featuring aromatic spices, tender quinoa, and sweet peas, all cooked together with creamy coconut milk for a satisfying and nutritious meal. Perfect for a quick lunch or dinner, it combines wholesome ingredients with vibrant Indian-inspired spices for a deliciously simple yet exotic dish.

Ingredients

Scale

Quinoa and Broth

  • 1⅛ cups (200 g) quinoa, rinsed
  • 1½ cups (360 ml) water
  • ½ teaspoon fine sea salt
  • 1 bay leaf

Spices

  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon onion seeds
  • ⅔ teaspoon garam masala powder
  • ⅔ teaspoon coriander powder
  • ½ teaspoon chilli flakes

Fresh Aromatics

  • 1 tablespoon fresh ginger, finely chopped
  • 2 garlic cloves, finely chopped

Other Ingredients

  • 1 cup (140 g) frozen peas (petits pois preferred)
  • 3 tablespoons coconut milk
  • 2 tablespoons coconut oil
  • Cilantro (fresh coriander), finely chopped for garnish

Instructions

  1. Heat Spices and Aromatics: In a pot, heat up the coconut oil. Add the turmeric, cumin, onion seeds, garam masala, coriander, chilli flakes, fresh ginger, and garlic. Cook gently for about 2 minutes, stirring often to release their flavors without burning the spices.
  2. Add Quinoa: Stir in the rinsed quinoa thoroughly to coat it with the spiced oil and aromatics.
  3. Cook Quinoa: Add water, salt, and bay leaf to the pot. Cover and bring to a boil. Once boiling, lower heat to a simmer and cook for 15 minutes or until all the water has been absorbed. Stir occasionally during cooking.
  4. Warm Peas: About 10 minutes into cooking, place the frozen peas in a small bowl and cover with hot water to warm through for a few minutes, then strain the water.
  5. Finish and Garnish: Remove the quinoa pot from heat. Stir in the warmed peas and the coconut milk thoroughly. Adjust seasoning to taste if needed. Garnish with freshly chopped cilantro and serve hot.

Notes

  • Heat spices gently and briefly to avoid burning and maintain flavor integrity.
  • No need to pre-soak the quinoa as rinsing is sufficient to remove any bitterness.
  • Best served hot to appreciate the full depth of flavors and texture.
  • Store leftovers in the refrigerator for up to 3 days. When reheating, add a splash of water to loosen the quinoa if needed.
  • This quinoa pilaf freezes well for up to 3 months, making it perfect for meal prep.

Keywords: curried quinoa, vegan quinoa recipe, Indian quinoa pilaf, spiced quinoa, coconut quinoa, healthy quinoa dish

Find it online: https://tastemadebyclara.com/easy-curried-quinoa-vegan-recipe/