Simple Curry Spiced Quinoa
This simply curry spiced quinoa is the perfect accompaniment to festive fall meals. It also packs well for meal prepping for lunch!
Servings: 6
Calories: 199kcal
Ingredients
For the Quinoa
- 1 cup uncooked white quinoa
- 1 cup vegetable broth
- 1 cup water
- 2 teaspoons curry powder
For the Finished Dish
- Juice from 1 lemon ~2 tablespoons
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1/2 cup chopped herbs (green onion, cilantro, parsley)
- 1/2 cup golden raisins
- 1 15 oz. can chickpeas, drained
- 1/2 cup slivered almonds
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Rinse quinoa well under cold running water using a fine mesh strainer.
- Transfer quinoa, water, broth, and curry powder to a medium saucepan and bring to a boil. Turn down heat, cover, and cook 15 minutes or until quinoa is tender and liquid has been absorbed.
- Turn off the heat, leave the lid on, and let quinoa sit for another 5 minutes to finish cooking then fluff with fork.
- Transfer cooked quinoa to a large mixing bowl and add lemon, red wine vinegar, olive oil, herbs, raisins, chickpeas, almonds, salt, and pepper. Toss until mixed well. Add more salt and pepper to taste if needed.
Notes
- Make sure to thoroughly rinse your uncooked quinoa under cold running water. Rinsing is an important step as it removes the coating (called saponin) which can make your cooked quinoa taste bitter or soapy.
- Keeps up to 3 days in the refrigerator.
Nutrition
Serving: 1/6th recipe | Calories: 199kcal | Carbohydrates: 30g | Protein: 8g | Fat: 5.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 5g | Sodium: 363mg | Fiber: 6g | Sugar: 2.5g