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.

A pan of colorful curry vegetable quinoa

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. 

A spoonful of curry quinoa with mushrooms, peas, carrots and raisins

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.

A colorful view from overhead of the pan of curry vegetable quinoa

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.

Yield: 6

Curry Vegetable Quinoa

Colorful vegetables in this vibrant curry quinoa recipe

Curry spiced quinoa mixed with mushrooms, bell pepper, carrots, peas, raisins and nutty almonds.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 2 cups (472 ml) low sodium vegetable stock
  • 2 teaspoons mild curry powder, divided
  • 1 teaspoon salt
  • 1 cup (170 grams) quinoa, rinsed
  • 3 tablespoons olive or vegetable oil divided
  • 4 cups (280 grams) mushrooms, largely diced
  • 1 cup (128 grams) yellow onion, chopped
  • 1 cup (105 grams) bell pepper, sliced
  • 1/2 cup (115 grams) carrot, chopped
  • 1 celery stalk, chopped
  • 1 garlic clove grated or finely chopped
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (60 grams) fresh or frozen peas, thawed
  • 1 cup (160 grams) garbanzo/chickpeas beans, drained and rinsed
  • 1 cup (150 grams) roasted almonds, unsalted, chopped
  • 1/2 cup (56 grams) raisins
  • 2 tablespoons fresh cilantro, chopped (optional)


  1. To a medium saucepan add the vegetable stock, 1 teaspoon curry powder, salt and quinoa. Stir to mix. Bring to a boil over high heat. When it comes to a boil, cover and simmer for 15 minutes.
  2. While the quinoa cooks, to a large sauté pan add the 2 tablespoons oil over medium heat. Add the mushrooms and cook, stirring often until they start to soften. Add the 1 other tablespoon oil (if the mushrooms have absorbed the oil), onion, pepper, carrot and celery. Cook until softened, about 10 minutes, stirring often.
  3. Add the garlic, remaining teaspoon curry powder, garam masala, salt and pepper. Cook stirring until fragrant, about 2 minutes.
  4. Stir in the peas, garbanzo beans, cooked quinoa, almonds and raisins.
  5. Serve garnished with chopped cilantro.

Nutrition Information



Serving Size


Amount Per Serving Calories 270Total Fat 16gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 14gCholesterol 0mgSodium 823mgCarbohydrates 26gFiber 8gSugar 7gProtein 10g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.