Curry Vegetable Quinoa
Curry spiced quinoa mixed with mushrooms, bell pepper, carrots, peas, raisins and nutty almonds.
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.
Video
Nutrition
Serving: 1 | Calories: 270kcal | Carbohydrates: 26g | Protein: 10g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 14g | Sodium: 823mg | Fiber: 8g | Sugar: 7g