This curried quinoa recipe with peas is a quick and flavourful dish that's vegan, gluten free and ready in just over 20 minutes.
This simple curried quinoa recipe comes together very quickly yet is bursting with flavour. There is hardly any chopping involved so preparation time is minimal. Most of the work is done in the pot and while you are waiting for your dish to cook you can quickly grill some vegetables and enjoy them alongside the quinoa.
So how do you make curry quinoa?
The simple answer is - by adding curry spices into it. But I didn't just add curry powder to my quinoa. I selected a handful of popular curry spices and added them to the quinoa as it cooked. So after only 15 minutes of cooking the quinoa was infused with delicious curry flavour.
See full Instructions below.
Do I have to pre-soak the quinoa
No, you don't. Although cooked quinoa can taste a little bitter this might be an issue in a dessert recipe. This curried quinoa is infused with flavour plus it contains some naturally sweet ingredients (i.e. coconut milk and peas) so there is no need to pre-soak it. Simply rinse it and make the recipe.
Curried quinoa ingredients
I cooked the quinoa along with a few popular curry spices (which you can tweak to suit your taste), fresh garlic, ginger and chili flakes. This dish comes with a hint of coconut as I used coconut oil as well as some coconut milk. Once cooked simply add peas and chopped coriander and enjoy!
Equipment you'll need
- Kitchen scale/measuring cup and spoons
- Pot with lid and large spoon
- Chopping board and knife
- Small bowl for thawing the peas
- Small frying pan and spatula
Step-by-step recipe instructions
1.In a pot combine the quinoa with the water, spices and salt, stir, cover and bring to the boil.
2. Simmer for about 15 minutes or until all the water has been absorbed, stirring occasionally.
3. As you are waiting for the quinoa to cook prepare the other ingredients. Place the frozen peas in a small bowl, cover with hot water to warm through and set aside (strain after a few minutes). In a small pan heat up 2 tablespoons of coconut oil, add the chilli flakes, nigella seeds, finely chopped garlic and ginger. Gently fry for 3 minutes stirring often.
4. Add this mixture along with the peas (strained) and coconut milk into the quinoa and stir thoroughly. Adjust the seasoning if needed, garnish with chopped cilantro and serve.
Top tips for making curry quinoa
- The peas: There is no need to boil the peas, simply warm them through in hot water and add into the curry. I used petits pois for their sweet flavour but you can use garden peas if you prefer.
- Serving suggestions: Serve alongside grilled vegetables, tofu, grilled chicken or shrimp (for a non-vegetarian option). Garnish with chopped cilantro or parsley.
- Storing: Refrigerate leftovers for up to 3 days. You may need to add a splash of water to loosen the mixture when reheating.
- Freeze for up to 3 months.
You might also like
- Easy Vegetable Curry with Paneer
- Vegan Tofu Curry with Peas
- Curried Beluga Lentils Recipe with Vegetables
Check out also this collection of over 12 healthy vegetarian pasta meals.
Keep in touch!
If you make this easy curry quinoa recipe I'd love to know how it turned out for you. What did you serve it with? Let me know in the comments below, thanks:)
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Easy Curried Quinoa with Peas (Vegan)
Ingredients
- 200 g quinoa rinsed (1.18 cups)
- 360 ml water
- 1 tsp each: turmeric, cumin powders and onion seeds
- â…” tsp each: garam masala and coriander powders
- ½ tsp each: fine sea salt and chilli flakes
- 1 bay leaf
- 1 tbsp fresh ginger finely chopped
- 2 garlic cloves finely chopped
- 140 g peas frozen, I used petits pois (1 cup)
- 3 tbsp coconut milk
- 2 tbsp coconut oil
- Cilantro for garnish finely chopped
Instructions
- Rinse the quinoa, place in a medium pot, add the water, salt, cumin, coriander powder, garam masala, turmeric and the bay leaf and stir thoroughly. Cover, bring to boil, then lower the heat to a simmer and cook for 15 minutes or until all the water has been absorbed, stirring occasionally. 10 minutes into cooking place the frozen peas in a small bowl and cover with hot water to warm through (strain after a few minutes).
- In a small frying pan heat up the coconut oil, add the garlic, ginger, chilli flakes and onion seeds and fry over a medium heat for about 3 minutes stirring often. Pour the mixture into the quinoa, add the peas (strained), coconut milk and stir thoroughly. Adjust the seasoning if necessary, garnish with cilantro (optional) and serve.
Notes
- The peas: There is no need to boil the peas, simply warm them through in hot water and add into the curry. I used petits pois for their sweet flavour but you can use garden peas if you prefer.
- Serving suggestions: Serve alongside grilled vegetables, tofu, grilled chicken or shrimp (for a non-vegetarian option). Garnish with chopped cilantro or parsley.
- Storing: Refrigerate leftovers for up to 3 days. You may need to add a splash of water to loosen the mixture when reheating.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
I'm not sure how I missed this last week but it looks delicious and nutritious.
Tracey
Thank you! I am glad you like the recipe:)
This sounds lovely Monika - I bet the pineapple is delicious in this x
Thanks Mandy! Pineapple is amazing in any recipe and this recipe is successful thanks to the pineapple.
That sounds lovely, I like the coconut sauce 🙂
Thank you!
I like ALL the flavours to be honest!!
Thanks:)
Oh yum! I am going to make this very soon! How delicious! 😀
Thank you! Hope you like it:)
Pineapple, currry and coconut milk - what could be more perfect than them during weekends? This looks really appetizing, Monika. Thanks for sharing and happy FF!
Thank you! Quinoa tastes really delicious with this combination of flavours.
This sounds like a really interesting recipe, I keep meaning to use quinoa but i hardly ever do
Thanks! I thoroughly recommend it! I even eat it for breakfast instead of porridge, with yogurt and fruit:)
I love the idea to put pineapple into a grain bowl! Yum! Pinned for later, Thanks!
Thank you! Pineapple is so versatile, it works with so many ingredients:)
ooh that looks so nice. I love anything with a bit of coriander in & this sounds really tasty 🙂
Thank you! I am also a coriander fan and use it quite a lot in my cooking.
Mmmm, yes please! You've done it again Monika and got my mouth watering at the thought of griddled pineapple with the quinoa! Love the idea of using curry flavours to lift the flavour of the quinoa too.
Angela x
Thank you Angela! So glad you like the recipe, pineapple is so amazing it just goes with so many flavours and I love to cook with it:)
Yum! I'm loving the sound of this- Pineapple is one of my all time favourite fruits! x
Thank you! It's definitely one of mine too:)