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.

Easy And Quick Recipes

Breakfast Recipes

Low Calorie Recipes

Quick Bakes Recipes

Leftover Recipes

Dinner Ideas

Shop

VEGAN QUINOA CURRY BOWL

Ingredient

Direction

Powered By

Related Recipes

Lamb keema shepherd's pie

Irish cream tiramisu

Classic scones with jam & clotted cream

Sausage traybake

Chicken Tagine with Artichoke Hearts and Peas

Bombay potato fishcakes

Mini Spinach Frittatas

Veggie-Packed Lentil Loaf