Easy Curried Quinoa (Vegan)
This aromatic curried quinoa is a quick and flavourful dish that's vegan, gluten free and ready in just over 20 minutes.
Servings 6 servings
Calories 191kcal
Ingredients
- 1⅛ cups quinoa rinsed
- 1½ cups water
- 1 teaspoon turmeric, cumin powders and onion seeds each
- ⅔ teaspoon garam masala and coriander powders each
- ½ teaspoon fine sea salt and chilli flakes each
- 1 bay leaf
- 1 tablespoon fresh ginger finely chopped
- 2 garlic cloves finely chopped
- 1 cup frozen peas I used petits pois
- 3 tablespoons coconut milk
- 2 tablespoons coconut oil
- Cilantro/fresh coriander for garnish finely chopped
Instructions
- In a pot heat up the coconut oil, add the spices, ginger and garlic and cook gently for about 2 minutes stirring often.
- Add the quinoa and stir thoroughly.
- Add the water and salt, cover and bring to boil. Lower the heat to a simmer and cook for 15 minutes or until all the water has been absorbed, stirring occasionally. 10 minutes into cooking place the frozen peas in a small bowl and cover with hot water to warm through (strain after a few minutes).
- Remove the quinoa from the heat, add the peas (strained) and coconut milk and stir thoroughly. Adjust the seasoning if necessary, garnish with cilantro and serve.
Notes
- Heat up the spices gently and briefly to make sure they don't burn.
- There is no need to pre-soak the quinoa.
- Best served hot.
- Refrigerate leftovers for up to 3 days. You may need to add a splash of water to loosen the mixture when reheating.
- Freeze this quinoa pilaf for up to 3 months.
Nutrition
Serving: 1serving | Calories: 191kcal | Carbohydrates: 26g | Protein: 6g | Fat: 7g | Saturated Fat: 5g | Sodium: 12mg | Potassium: 245mg | Fiber: 4g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 2mg