vegan-quinoa-curry-bowl

Pre-cut frozen veggies are a life-saver when you’re in a hurry. Here, fresh ginger and garlic add sweet-tangy flavor while curry-infused quinoa adds heartiness. Note: Quinoa is gluten-free and cooks quickly, making it an ideal whole grain when time is short.

Ingredient

¾ cup quinoa (dry)
1 teaspoon granulated onion
1½ teaspoon curry powder
1 bag (16 ounces) frozen “stir-fry blend” vegetables
1 tablespoon minced garlic (4 to 5 medium cloves)
1 teaspoon minced fresh ginger
2 tablespoons tahini (ground sesame paste)
½ avocado (optional)
Sesame seeds for garnish (optional)

Direction

Stir the quinoa, onion, and ½ tsp curry powder together with 1½ cups of water in a medium saucepan, and bring to a boil. Reduce heat to medium-low and simmer, covered with a tight-fitting lid, for 15 minutes.
While the quinoa is cooking, place the frozen vegetables into a skillet or soup pot on medium-low heat, and cover so the vegetables can thaw and soften. Stir occasionally, adding a little water if needed. While the vegetables are warming, mince the garlic and ginger.
When the vegetables have thawed and softened (5 to 10 minutes), increase the heat to medium-high and stir in the garlic, ginger, and 1 tsp curry powder, cooking 1 to 2 more minutes. Remove the pan from the heat and stir in the tahini, adding a little water as needed to mix thoroughly.
Stir the quinoa into the vegetables. Serve as is or topped with diced avocado and/or sesame seeds, if desired.

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VEGAN QUINOA CURRY BOWL

Ingredient

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