Curried QuinoaFeb 24, 2021
Need a superstar grain to kick your next veggie bowl up a notch? May we recommend our Curried Quinoa? It’s full of comforting Indian spices, fresh garlic, shallot and ginger...along with some fresh herbs and almonds for crunch.
Layer it as a based in an Indian inspired grain bowl, sprinkle it into salads or stuff it into wraps. How will you integrated this recipe into your next meal?
Prep time: 10 minutes | Cook time: 25 minutes
Makes 3 cups
1 Tbsp coconut oil or vegetable broth
2 garlic cloves, minced
1 shallot, chopped
1 tsp fresh ginger, grated
1 Tbsp yellow curry powder
1 tsp turmeric
½ tsp coriander
1 cup quinoa, rinsed well
1 cup coconut milk
1 cup vegetable broth
juice of 1 lime
¼ cup cilantro, finely chopped
¼ cup mint, finely chopped
½ cup raw almonds, chopped
sea salt, to taste
- In a medium pot, heat the oil or vegetable broth. Add the garlic, shallot and ginger. Cook for about 3 minutes until softened.
- Stir in the curry powder, turmeric and coriander. Add the quinoa, coconut milk, vegetable broth and lime juice. Bring to a boil, reduce the heat and cover. Simmer for 15 minutes.
- Meanwhile, in a small dry pan, toast the almonds.
- When the quinoa is done cooking, fluff with a fork and stir in the fresh herbs, and almonds. Season with salt to taste.
Spoiler Alert: Curried Quinoa will stay fresh in an air-tight container in the refrigerator for a week. To reheat, place in a saucepan over medium heat with 1 tablespoon of water (or microwave).
Batch it up! Curried Quinoa can be stored in an air-tight container in the freezer for up to 8 to 10 months.