Curried Quinoa

Quinoa is a very versatile food which is high in protein.  It can also be used as a substitute for rice or pasta in some recipes, like in our quinoa fennel minestrone in ‘In a Bowl, On a Plate’.   For your next meal, try this fragrant curried quinoa.  This recipe is naturally gluten-free, vegan and freezer-friendly.

Prep time: 15 minutes Cook time: 15  minutes Yield: Serves 5 | Serving Size: 3/4 Cup

2 Cups Water
1 1/4 Cup Quinoa, uncooked
1 Cup Yellow Onions, chopped
1/4 Cup Cilantro, chopped
2 Cloves Garlic, crushed
1/2 Tbsp Curry Powder
2 Tsp Coconut Oil
1 Tsp Turmeric
1 Tsp Honey (optional)
1/4 Tsp Cinnamon
1/4 Tsp of Red Pepper Flakes
1 Bay Leaf
Salt & Black Pepper to taste

1.  In a sauce pan, heat oil over high heat.  Saute crushed garlic cloves for about 4 minutes until medium to dark brown.  Reduce heat to medium-high, add curry powder and turmeric.  Cook for about 30-60 secs to bring out the flavors of spices; stir frequently and be sure to not burn the spices.
2. Add chopped onions and cook for about 3 minutes.  Add quinoa, water, bay leaf, honey (optional), cinnamon and red pepper flakes.  Bring to a boil, then reduce to a simmer.  Cook covered for about 15 minutes until all the liquid is absorbed.  Fluff quinoa with a fork.  Add salt and black pepper to taste.
3. Serve warm with freshly chopped cilantro.  If you’ll be freezing this dish, add the cilantro when it’s time to eat.

Nutrition per 3/4-Cup serving : 198 Cals; 34g Carb; 5g Fat; 7g Protein
Nutrition calculated using the MyFitnessPal Recipe Importer



About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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