Easy Curried Quinoa with Peas (Vegan)

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.

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

How to make curried quinoa: step-by-step

1.In a pot combine the quinoa with the water, spices and salt, stir, cover and bring to the boil. 

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2. Simmer for about 15 minutes or until all the water has been absorbed, stirring occasionally.

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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.

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4. Add this mixture along with the peas (strained) and coconut milk into the quinoa and stir thoroughly.  Adjust the seasoning if needed and serve.

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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.

More easy vegetarian curry recipes

• Easy Vegetable Curry with Paneer
• Vegan Tofu Curry with Peas
• Curry Quinoa Vegetable Casserole with Paneer
• 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)

This delicious curried quinoa with peas is gluten free, vegan and ready in just over 20 minutes.

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Course: Dinner, Lunch, Main

Cuisine: gluten free, Indian Fusion, vegan

Prep Time: 5 minutes

Cook Time: 17 minutes

Total Time: 22 minutes

Servings: 6 people

Calories: 191kcal

Author: Monika Dabrowski

Ingredients

• 200 g quinoa rinsed (1.18 cups)
• 360 ml water
• 1 tsp each: turmeric, cumin powders and onion seeds
• 2/3 tsp each: garam masala and coriander powders
• 1/2 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

Metric - US Customary

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

Serving: 1serving | Calories: 191kcal | Carbohydrates: 26g | Protein: 6g | Fat: 7g | Saturated Fat: 5g | Sodium: 12mg | Potassium: 245mg | Fiber: 4g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 2mg

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