Curry Vegetable Quinoa
Curry Vegetable Quinoa is an easy veggie and protein loaded light lunch or side dish. With curry spices cooked with the quinoa for maximum flavor, this nutrient-packed dish is vegan and gluten-free.
A colorful dish with with mushrooms, bell pepper, carrots and peas, a sweet bite from raisins and a nutty bite from toasted almonds. Extra protein also comes from toasted almonds and chickpeas/garbanzo beans.
Quinoa is a delicious alternative to rice which I also love to use in my Curry Vegetable Basmati Rice, but quinoa comes with it’s own plant-based protein.
I love keeping a batch of this recipe in the fridge as 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.
I like to use a mild curry powder for this dish, but spicy can be used also. If you want to use something a bit special, I make my own Indian curry spice blend which would also work.
To get the curry flavor into the quinoa, I add the spice to the cooking liquid. Doing this helps them get absorbed into the quinoa for that lovely curry flavor and the same works with rice.
For a little crunch, I like to add roasted almonds. Any of your favorite nut will work, or leave them out. Almonds toast up nice and quickly in the oven at 350°F/177°C for 10 minutes. Allow them to cool; chop them and set aside.