Vegetarian Quinoa Curry

More sharing options

Share on Twitter

3.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 342.0

Total Fat: 8.4 g
Cholesterol: 0.0 mg
Sodium: 124.1 mg
Total Carbs: 55.1 g
Dietary Fiber: 9.3 g
Protein: 13.5 g

View full nutritional breakdown of Vegetarian Quinoa Curry calories by ingredient

Minutes to Cook: 40

Number of Servings: 4

Ingredients

3/4 Cup Quinoa (dry)

.5 Serrano Chile Pepper, chopped

1/3 Cup Onion, chopped

2 Garlic Cloves, chopped or grated

2 tsp Ginger Root, finely grated

1 tbsp Yellow Curry Powder

2 tbsp peanut butter

Dash Pepper

Dash Salt

1 Tsp Coriander, dried

1 Tsp Marjoram, dried

1 Stalk Broccoli, chopped

6 Baby Carrots, sliced lengthwise into slivers

1 Cup Cauliflower, chopped

*note about curry powder: the curry powder found in the spice isle at the grocery store is very different from curry found abroad. It is WELL worth the effort to locate an Indian or International grocer that sells good quality curry powder.

Directions

I eyeball ingredients when cooking this meal, so measurements here are guestimated. I often vary the vegetables, and substitute frozen veggies for fresh when in a hurry.
Cook Quinoa (2 cups water to 1 cup grain), until water gone - 15-20 minutes.
While Quinoa is cooking, steam the broccoli, carrots, cauliflower, spinach together.
In large pan, use small amount water or oil to cook onion, serrano pepper, garlic, and ginger for several minutes. Add rice milk or other milky-substance (I once used eggnog), then curry powder, marjoram, coriander, pepper, salt, and peanut butter. Lower tempurature and mix till peanut butter melts. Mix steamed (drained) veggies and cooked quinoa (drained) with contents of the large pan. Serve.

Number of Servings: 4

Recipe submitted by SparkPeople user FAITHFISCHER.