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 makes a delicious alternative to rice, which I also love using in my Curry Vegetable Basmati Rice. But unlike rice, quinoa packs its 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. Although 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.

Colorful vegetables in this vibrant curry quinoa recipe
5 from 27 reviews

Curry Vegetable Quinoa

Janette
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
Servings: 6
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Ingredients
 

  • 2 cups (472 ml) low sodium vegetable stock
  • 2 teaspoons mild or spicy 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
  • ½ cup (115 grams) carrot, chopped
  • 1 celery stalk, chopped
  • 1 garlic clove grated or finely chopped
  • ½ teaspoon garam masala
  • ½ teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • ½ 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
  • ½ cup (56 grams) raisins
  • 2 tablespoons fresh cilantro, chopped (optional)

Instructions
 

  • 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.
  • 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.
  • Add the garlic, remaining teaspoon curry powder, garam masala, salt and pepper. Cook stirring until fragrant, about 2 minutes.
  • Stir in the peas, garbanzo beans, cooked quinoa, almonds and raisins.
  • Serve garnished with chopped cilantro.
Serving: 1, Calories: 270kcal, Carbohydrates: 26g, Protein: 10g, Fat: 16g, Saturated Fat: 1g, Polyunsaturated Fat: 14g, Sodium: 823mg, Fiber: 8g, Sugar: 7g
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