This aromatic curried quinoa is a quick and flavourful dish that's vegan, gluten free and ready in just over 20 minutes. Perfect for everyday and as a party dish.
This simple curried quinoa 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 curried quinoa?
The simple answer is - by adding curry spices into it. 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.
Curried quinoa ingredients and substitutions
- Quinoa: use any.
- Ginger and garlic.
- Spices.
- Water: you can use vegetable stock instead if you prefer (and omit the salt).
- Coconut milk.
- Coconut oil: use vegetable oil instead if desired.
- Seasoning: add according to taste.
- Vegetables: of your choice.
- Cilantro/fresh coriander: for garnish.
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 recipe 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 the quinoa. Simply rinse it and make the recipe.
Step-by-step recipe instructions
1.In a pot heat up the coconut oil, add the spices, ginger and garlic and gently cook for about 2 minutes stirring often.
2. Add the quinoa and stir thoroughly. Add the water and salt, stir, cover and bring to the boil.
3. Lower the heat and simmer for about 15 minutes or until all the water has been absorbed, stirring occasionally.
4. 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).
5. Remove the quinoa from the heat, add the peas (strained) and coconut milk and stir thoroughly. Adjust the seasoning if needed, garnish your curry spiced quinoa with chopped cilantro and serve.
Serving suggestions
This spiced quinoa is delicious served alongside tofu, grilled vegetables as well as meat and fish dishes. It goes pretty much with anything!
Quinoa is rich in protein, which makes it also a satisfying main dish.
Can I use different vegetables
Absolutely! This curried quinoa is extremely adaptable and you can serve it with whatever vegetables you have on hand. I used peas because they are quick and easy to prepare, but steamed or boiled vegetables (such as broccoli or root vegetables) would also work.
Top tip
Heat up your vegetables before adding into the quinoa and serving.
Can I use ready-cooked quinoa
I do not recommend it. Although you can add curry spices to make your cooked quinoa taste better you won't be able to truly infuse it with flavour. Cooking the quinoa from scratch along with spices produces best results.
Top tips
- Heat up the spices gently and briefly to make sure they don't burn.
- There is no need to pre-soak the quinoa.
- Best served hot.
- Refrigerate leftovers for up to 3 days. You may need to add a splash of water to loosen the mixture when reheating.
- Freeze this quinoa pilaf for up to 3 months.
Related recipes
- Easy Vegetable Curry with Paneer
- Vegan Tofu Curry with Peas
- Curried Beluga Lentils Recipe with Vegetables
Check out also this collection of healthy vegetarian pasta meals.
Keep in touch!
If you make this easy spiced 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 (Vegan)
Ingredients
- 200 grams (7.05 oz) quinoa rinsed (1.18 cups)
- 360 millilitres (1½ cups) water
- 1 teaspoon turmeric, cumin powders and onion seeds each
- ⅔ teaspoon garam masala and coriander powders each
- ½ teaspoon fine sea salt and chilli flakes each
- 1 bay leaf
- 1 tablespoon fresh ginger finely chopped
- 2 garlic cloves finely chopped
- 140 grams (4.94 oz) peas frozen, I used petits pois (1 cup)
- 3 tablespoons coconut milk
- 2 tablespoons coconut oil
- Cilantro/fresh coriander for garnish finely chopped
Instructions
- In a pot heat up the coconut oil, add the spices, ginger and garlic and cook gently for about 2 minutes stirring often.
- Add the quinoa and stir thoroughly.
- Add the water and salt, cover and bring to boil. 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).
- Remove the quinoa from the heat, add the peas (strained) and coconut milk and stir thoroughly. Adjust the seasoning if necessary, garnish with cilantro and serve.
Notes
- Heat up the spices gently and briefly to make sure they don't burn.
- There is no need to pre-soak the quinoa.
- Best served hot.
- Refrigerate leftovers for up to 3 days. You may need to add a splash of water to loosen the mixture when reheating.
- Freeze this quinoa pilaf 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.
TraceyDelaplainMD.com and WhatsForDinnerDoc.com
I'm not sure how I missed this last week but it looks delicious and nutritious.
Tracey
Monika
Thank you! I am glad you like the recipe:)
Mandy Mazliah
This sounds lovely Monika - I bet the pineapple is delicious in this x
Monika
Thanks Mandy! Pineapple is amazing in any recipe and this recipe is successful thanks to the pineapple.
Elaine @ foodbod
That sounds lovely, I like the coconut sauce 🙂
Monika
Thank you!
Elaine @ foodbod
I like ALL the flavours to be honest!!
Monika
Thanks:)
chefjulianna
Oh yum! I am going to make this very soon! How delicious! 😀
Monika
Thank you! Hope you like it:)
Jhuls
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!
Monika
Thank you! Quinoa tastes really delicious with this combination of flavours.
Jacqui Bellefontaine
This sounds like a really interesting recipe, I keep meaning to use quinoa but i hardly ever do
Monika
Thanks! I thoroughly recommend it! I even eat it for breakfast instead of porridge, with yogurt and fruit:)
Alison's Allspice
I love the idea to put pineapple into a grain bowl! Yum! Pinned for later, Thanks!
Monika
Thank you! Pineapple is so versatile, it works with so many ingredients:)
HELEN
ooh that looks so nice. I love anything with a bit of coriander in & this sounds really tasty 🙂
Monika
Thank you! I am also a coriander fan and use it quite a lot in my cooking.
Angela / Only Crumbs Remain
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
Monika
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:)
Louise Cayzer
Yum! I'm loving the sound of this- Pineapple is one of my all time favourite fruits! x
Monika
Thank you! It's definitely one of mine too:)