Curry vegetable quinoa is a delicious, veggie loaded light lunch or side dish. Mild curry powder and garam masala are added to stock to cook the quinoa  for maximum flavor then mixed with mushrooms, bell pepper and carrots for a healthy, nutrient-packed dish.

Curry vegetable quinoa is a delicious, veggie loaded light lunch or side dish. Mild curry powder and garam masala are added to stock to cook the quinoa  for maximum flavor then mixed with mushrooms, bell pepper and carrots for a healthy, nutrient-packed dish.

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Curry vegetable quinoa

This curry vegetable quinoa 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.

Curry vegetable quinoa

The quinoa is added to a medium saucepan with vegetable stock (for added flavor), mild curry powder and garam masala. Adding the spices to the pan helps them get absorbed into the quinoa for that lovely curry flavor.

Curry vegetable quinoa

I like to add a little nutty crunch to this dish and almonds are perfect. They toast up nicely in the oven at 350 degrees for 10 minutes. Allow them to cool;  chop them and set aside.

Curry vegetable quinoa

 

While the almonds are cooling and the quinoa is cooking, the vegetables are sautéed in olive oil until softened. Then mild curry powder and garam masala is added. I always like to ‘cook’ my spices because that can take out any bitterness and intensify the flavor.

The cooked quinoa is stirred into the vegetables along with the chopped almonds and raisins, which add a natural sweet bite.

Curry vegetable quinoa

Yield: 6

Curry Vegetable Quinoa

Curry vegetable quinoa

Mild curry powder and garam masala are added to stock to cook the quinoa  for maximum flavor then mixed with mushrooms, bell pepper and carrots

Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes

Ingredients

  • 2 cups vegetable stock
  • 1 teaspoon mild curry powder
  • 1/2 teaspoon salt
  • 1 cup quinoa, rinsed
  • 1 cup whole almonds, raw
  • 2 tablespoon olive oil
  • 10 ounces mushrooms, largely diced
  • 1 medium onion, chopped
  • 10 ounces baby bell peppers, sliced
  • 1 medium carrot, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 fresh peas, or frozen peas, thawed
  • 1 teaspoon mild curry powder
  • 1 teaspoon garam masala
  • 1 can garbanzo beans, drained and rinsed
  • 1/2 cup raisins
  • 2 tablespoons fresh cilantro, optional, chopped

Instructions

  1. Preheat oven to 350 degrees F.
  2. To a medium saucepan add the vegetable stock , curry powder and salt, mix.
  3. Stir in the quinoa and bring to a boil over high heat.
  4. When it comes to a boil, cover and simmer for 15 minutes.
  5. While the quinoa is cooking spread the almonds onto a baking sheet.
  6. Roast for 10 minutes, remove, allow to cool, then chop. Set aside.
  7. To a large sauté pan add the oil over medium heat.
  8. Add the mushrooms, onion, peppers and carrot.
  9. Cook until softened, about 10 minutes, stirring often.
  10. Add salt and pepper, stir.
  11. Stir in the peas.
  12. Add the curry powder and garam masala, cook stirring until fragrant, about 2 minutes.
  13. Stir in the garbanzo beans.
  14. Turn off the heat and stir in the cooked quinoa, chopped almonds and raisins.
  15. Serve and garnish with chopped cilantro.

Nutrition Information

Yield

6

Serving Size

1/4 cup

Amount Per Serving Calories 365Total Fat 16gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 0mgSodium 797mgCarbohydrates 47gFiber 11gSugar 16gProtein 13g

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Curry vegetable quinoa