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Simple Curry Spiced Quinoa
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3.91 from 11 votes

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!
Prep Time10 minutes
Cook Time20 minutes
Course: Side Dish
Cuisine: Gluten-free, Vegan
Servings: 6
Calories: 199kcal


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
  • 1/2 cup chopped herbs (mint, 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


  • 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, herbs, raisins, chickpeas, almonds, salt, and pepper. Toss until mixed well. Add more salt and pepper to taste if needed.


  • 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. 


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