Curried quinoa with pineapple, peppers and cilantro in green bowl with green cloth and lemon on wooden board.
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Curried Quinoa Recipe with Grilled Pineapple & Pepper

This vegan Curried Quinoa Recipe with Grilled Pineapple & Pepper makes a delicious easy meal that comes together in just over 30 minutes.
Course Dinner, Lunch, Main
Cuisine Indian Fusion
Keyword pineapple, quinoa
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Author Monika Dabrowski

Ingredients

  • 1 cup quinoa
  • 1 teaspoon each: turmeric and cumin powders
  • 2/3 teaspoon each: garam masala and coriander powders
  • 1 bay leaf
  • 1 red pepper bell or sweet pointed, chopped
  • 1/2 pineapple peeled, sliced (you should have 3 thick slices)
  • 1 tablespoon fresh ginger finely chopped
  • 2 garlic cloves finely chopped
  • 1 red chili finely chopped (seeds removed)
  • 1 and 1/3 teaspoon onion seeds
  • 3 tablespoons coconut oil
  • 100 ml coconut milk
  • Sea salt to taste
  • 1.5 cup water
  • Cilantro/coriander for garnish finely chopped

Instructions

  • Rinse the quinoa, place in a medium pot, add 1.5 cup water with 1/2 teaspoon 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 approx. 15 minutes or until all the water has been absorbed (give it a stir half way through). Set aside. Keep the lid on so it stays hot.
  • In a small frying pan heat up the coconut oil, add the garlic, ginger, chilli and onion seeds and fry over a medium heat for about 3 minutes stirring all the time. Pour the mixture into the quinoa and stir thoroughly.
  • Fry the pineapple in a griddle pan for 2 minutes on both sides, then chop into small chunks (remove the core) and add to the quinoa.
  • Fry the red sweet peppers in the griddle pan for 4-5 minutes, stirring once or twice. Add to the quinoa mixture.
  • Add the coconut milk, cilantro, adjust the seasoning if necessary, stir thoroughly and serve.