Best 16 Curried Quinoa Recipes

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Tantalize your taste buds with a culinary journey to a flavorful destination: Curried Quinoa. This delectable dish combines the nutty goodness of quinoa with a symphony of aromatic spices, promising an explosion of flavors in every bite. Embark on a voyage through three distinct recipe variations, each offering a unique twist on this wholesome dish. The Classic Curried Quinoa captivates with its simplicity, allowing the harmonious blend of spices to take center stage. For a touch of elegance, the Roasted Vegetable Curried Quinoa unveils a medley of roasted vegetables, adding vibrant colors and textures to the mix. Indulge in a delightful fusion of flavors with the Coconut Curried Quinoa, where creamy coconut milk lends a velvety richness, transporting you to a tropical paradise. No matter your culinary preference, these Curried Quinoa recipes will leave you craving for more. Bon appétit!

Here are our top 16 tried and tested recipes!

CURRIED QUINOA SALAD



Curried Quinoa Salad image

Quinoa is such a fantastic salad base-it's full of protein, it adds a nutty flavor, and it's the perfect vehicle to soak up any kind of dressing. If you like a little more heat, add more cayenne or curry to the dressing. -Shannon Dobos, Calgary, Alberta

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 15

1 cup quinoa, rinsed
1 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 can (14-1/2 ounces) vegetable or chicken broth
1-1/2 cups grape tomatoes, halved
1 small cucumber, diced
1/3 cup diced red onion
DRESSING:
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon yellow mustard
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • In a small saucepan, combine first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; let stand, covered, 15 minutes. Transfer to a large bowl; cool slightly., Add tomatoes, cucumber and onion to quinoa. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until cold, about 2 hours. Stir before serving.

Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 320mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges

CURRIED QUINOA



Curried Quinoa image

A light curry flavor makes delicious quinoa a great side dish for a multitude of main courses.

Provided by A.F.

Categories     Side Dish     Grain Side Dish Recipes

Time 40m

Yield 2

Number Of Ingredients 8

2 tablespoons olive oil, or as needed
1 small onion, diced
2 cloves garlic, minced
1 cup quinoa
2 cups chicken broth
1 tablespoon curry powder, or to taste
1 tablespoon ancho chile powder
salt and pepper to taste

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
  • Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 473.3 calories, Carbohydrate 62.8 g, Fat 19.8 g, Fiber 9 g, Protein 13.5 g, SaturatedFat 2.7 g, Sodium 48.2 mg, Sugar 1.9 g

CURRIED QUINOA AND CHICKPEAS



Curried Quinoa and Chickpeas image

Quinoa contains more protein than other grains, and that protein is of unusually high quality for a plant food. That makes this a great filling main dish and the blend of flavors and colors will bring everyone at the table back for more. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 cups water
1/2 cup orange juice
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
2 medium tomatoes, seeded and chopped
1 medium sweet red pepper, julienned
1 cup quinoa, rinsed
1 small red onion, finely chopped
1/2 cup raisins
1 teaspoon curry powder
1/2 cup minced fresh cilantro

Steps:

  • In a large saucepan, bring water and orange juice to a boil. Stir in chickpeas, tomatoes, red pepper, quinoa, onion, raisins and curry. Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed., Remove from the heat; fluff with a fork. Sprinkle with cilantro.

Nutrition Facts : Calories 355 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 70g carbohydrate (20g sugars, Fiber 9g fiber), Protein 12g protein.

PANTRY CURRIED QUINOA WITH GARBANZO BEANS AND ROASTED PEPPERS



Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers image

This salad is easy to put together if you have a well-stocked pantry. Eat as a side dish with dinner and the leftovers make a great lunch!

Provided by blancdeblanc

Categories     Salad     Grains     Quinoa Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 15

½ cup raisins
1 cup warm water
1 tablespoon olive oil
1 small red onion, diced
1 clove garlic, minced
1 ½ teaspoons curry powder
½ teaspoon ground cumin
½ teaspoon dried cilantro
¼ teaspoon ground ginger
2 cups vegetable broth
1 (15 ounce) can garbanzo beans, drained
1 cup quinoa
½ cup diced roasted red peppers
¼ cup toasted almonds
salt to taste

Steps:

  • Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.
  • Heat olive oil in large saucepan over medium heat. Cook and stir onion and garlic until onion has softened and turned translucent, about 5 minutes. Stir in curry powder, cumin, cilantro, and ginger and cook until fragrant, about 30 seconds.
  • Stir in vegetable broth, garbanzo beans, and quinoa. Bring to a boil, then reduce heat to medium-low heat, cover, and simmer until quinoa is tender, about 20 minutes.
  • Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.

Nutrition Facts : Calories 414.8 calories, Carbohydrate 67.1 g, Fat 11.8 g, Fiber 9.7 g, Protein 12.9 g, SaturatedFat 1 g, Sodium 842.2 mg, Sugar 15.7 g

CURRIED CITRUS QUINOA WITH RAISINS AND TOASTED ALMONDS



Curried Citrus Quinoa with Raisins and Toasted Almonds image

A refreshing and satisfying side dish. Also great for lunches! You may mix red quinoa with regular quinoa for a pretty color variation.

Provided by toastyfrenchy

Categories     Salad     Grains     Quinoa Salad Recipes

Time 2h30m

Yield 6

Number Of Ingredients 13

1 cup quinoa
1 cup low-sodium vegetable broth
1 cup water
¼ cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
2 teaspoons honey
1 tablespoon curry powder
2 tablespoons minced red onion
½ cup raisins
sea salt to taste
½ cup toasted sliced almonds

Steps:

  • Bring the quinoa, vegetable broth, and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
  • While the quinoa is cooking, prepare the dressing by whisking together the orange juice, lemon juice, olive oil, mustard, honey, and curry powder in a mixing bowl. Stir in the cooked quinoa, red onion, and raisins; season to taste with sea salt. Cover, and chill in the refrigerator several hours until cold.
  • Stir in half of the toasted almonds immediately before serving. Sprinkle the remaining almonds over top to serve.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 34.7 g, Fat 10.4 g, Fiber 3.7 g, Protein 6.3 g, SaturatedFat 1.2 g, Sodium 112.7 mg, Sugar 10.7 g

CURRIED QUINOA



Curried Quinoa image

My husband was wanting Quinoa (I use Recipe #16399 a must) for dinner, so I just through this together.

Provided by Debbwl

Categories     Low Cholesterol

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

1 medium onion, finely chopped
3 garlic cloves, finely chopped
2 tablespoons curry powder
2 cups quinoa, Quinoa-Toasted Quinoa-Toasted
4 cups water
1/2 cup raisins
1/2 cup slivered almonds, toasted
1/2 cup dried apricot, chopped
2 carrots, finely chopped
1/2 cup peas

Steps:

  • In a large saucepan, cook onion and garlic over low heat, stirring, until softened.
  • Add curry powder and toasted Quinoa , stirring for 1 minute.
  • Add water and carrots, bring to boil, cover, reduce heat to low and simmer 12 minutes or until Quinoa has absorbed all the water.
  • Stir in peas, apricots, almonds, raisins, or cranberries and serve.

CURRIED QUINOA SALAD WITH MANGO



Curried Quinoa Salad with Mango image

Categories     Onion     Appetizer     Side     Vegetarian     Quick & Easy     Mango     Quinoa     Curry     Cucumber     Spinach     Summer     Healthy     Vegan     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 servings

Number Of Ingredients 10

1 cup quinoa (about 6 ounces)
1/4 cup canola oil
2 tablespoons white wine vinegar
1 tablespoon mango chutney, chopped if chunky
1 1/2 teaspoons curry powder
1/4 teaspoon dry mustard
1 cup chopped peeled mango plus mango spears for garnish
1 cup chopped unpeeled English hothouse cucumber
5 tablespoons chopped green onions, divided
2 cups (packed) baby spinach

Steps:

  • Cook quinoa in medium pot of boiling salted water over medium heat until tender but still firm to bite, stirring occasionally, about 12 minutes. Drain well; cool. Transfer to medium bowl.
  • Meanwhile, whisk oil and next 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
  • Add chopped mango, cucumber, 4 tablespoons green onions, and 1/4 cup dressing to quinoa; toss to coat. Divide spinach between 2 plates. Spoon quinoa salad over spinach. Garnish with mango spears and 1 tablespoon green onions. Drizzle with remaining dressing; serve.
  • To chop a mango:
  • Cut mango in half lengthwise, slicing around the pit. Cut a half-inch grid into flesh of each half. Using your thumbs, push up skin side so cubes stick out. Slice off cubes at base.

CURRIED QUINOA SALAD



Curried Quinoa Salad image

Mango, cucumber, and mint are just a few of the ingredients that make up this summery quinoa salad. Topped with a curried yogurt dressing, curry powder, and lime zest, this is a side dish that tastes great with just about everything.

Provided by mkinshella

Categories     Salad     Grains     Quinoa Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 14

3 cups low-sodium vegetable broth
1 ½ cups quinoa
½ teaspoon salt, or to taste
½ cup plain yogurt
2 tablespoons canola oil
2 tablespoons rice wine vinegar
2 tablespoons honey
1 tablespoon curry powder
1 cup cucumber, sliced
1 cup chopped mango
¼ cup dried cranberries
2 tablespoons fresh mint leaves, chopped
2 tablespoons toasted sliced almonds
salt and ground black pepper to taste

Steps:

  • Bring vegetable broth, quinoa, and salt to a boil in a saucepan; reduce heat to low, cover, and simmer until liquid has absorbed, about 15 minutes. Remove saucepan from heat and let stand, covered, for 10 minutes; uncover and fluff quinoa with fork.
  • Whisk yogurt, canola oil, rice wine vinegar, honey, and curry powder together in a bowl until combined; pour over quinoa and toss until coated.
  • Transfer dressed quinoa to a serving dish and top with cucumbers, mangos, cranberries, mint, and almonds; season with salt and pepper.

Nutrition Facts : Calories 207.8 calories, Carbohydrate 32.6 g, Cholesterol 0.9 mg, Fat 6.5 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 0.5 g, Sodium 259.1 mg, Sugar 9.3 g

CURRIED QUINOA SALAD WITH YOGURT-CUMIN DRESSING



Curried Quinoa Salad With Yogurt-Cumin Dressing image

This is a "flexitarian" recipe - meaning, it's readily adaptable to a vegetarian/non-vegetarian version - a boon for those who have to deal with both in a household. While this recipe is vegetarian, the author, Dawn Jackson Blatner, says 4 ozs of cooked salmon or tuna can be used instead of the chickpeas. Check your quinoa package for prep information - usually quinoa needs to be washed to get rid of a bitter coating, although it sometimes comes pre-washed.

Provided by duonyte

Categories     Salad Dressings

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups water
1 cup quinoa, well-rinsed and drained
2 teaspoons curry powder or 2 teaspoons garam masala
8 green onions, chopped
2 (15 ounce) cans chickpeas, rinsed and drained
2 cups shredded carrots
1/2 cup dried cranberries
1 cup plain nonfat yogurt
1/2 cup chopped cilantro
3 teaspoons lemon juice
1 teaspoon grated lemon zest
1 teaspoon hot chili sauce (or to taste)
1/4 teaspoon ground cumin

Steps:

  • In a small bowl, mix together all the dressing ingredients. Refrigerate.
  • Heat the water to a boil in a large saucepan. Add the quinoa and curry powder or garam masala, lower heat to a simmer, cover and cook for 20 minutes (water should be absorbed).
  • Meanwhile, combine the green onions, chickpeas, carrots and cranberries in a large bowl.
  • When the quinoa is done, either toss with the veggies or place on plates and top with the veggies.
  • Serve drizzled with the dressing.

Nutrition Facts : Calories 490.7, Fat 5.5, SaturatedFat 0.7, Cholesterol 1.2, Sodium 770.6, Carbohydrate 91, Fiber 15.9, Sugar 9.1, Protein 21.4

CURRIED QUINOA SALAD WITH MANGO



Curried Quinoa Salad with Mango image

This easy recipe combines the pungent flavors of curry and mango for a filling and delicious dish that will have everyone going back for seconds!

Provided by Cinderella

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h25m

Yield 4

Number Of Ingredients 8

1 ½ cups chicken stock
¾ cup quinoa
1 ½ teaspoons curry powder
¼ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 mango - peeled, seeded and diced
3 green onions, chopped

Steps:

  • Bring chicken stock, quinoa, curry powder, garlic powder, salt, and pepper to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 15 to 20 minutes. Once done, scrape the quinoa into a shallow dish and allow to cool to room temperature. Stir in the mango and green onions. Serve either at room temperature or cold.

Nutrition Facts : Calories 161.9 calories, Carbohydrate 31.1 g, Cholesterol 0.3 mg, Fat 2.4 g, Fiber 3.8 g, Protein 5.3 g, SaturatedFat 0.4 g, Sodium 552.7 mg, Sugar 8.2 g

QUINOA WITH MANGO AND CURRIED YOGURT



Quinoa with Mango and Curried Yogurt image

Categories     Fruit     Side     Steam     Vegetarian     Quick & Easy     Yogurt     Mango     Quinoa     Curry     Healthy     Gourmet     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 13

1/3 cup plain yogurt
1 tablespoon fresh lime juice
2 teaspoons curry powder
1 teaspoon finely grated peeled fresh ginger
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable or peanut oil
1 1/3 cups quinoa (7 1/2 ounce)*
1 pound firm-ripe mango, peeled, pitted, and cut into 1/2-inch chunks (2 cups)
1 red bell pepper, cut into 1/4-inch dice
1 fresh jalapeño chile, seeded (if desired for less heat) and minced
1/3 cup chopped fresh mint
1/2 cup salted roasted peanuts (2 1/2 ounces), chopped

Steps:

  • Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined.
  • Rinse quinoa in a bowl using 5 changes of water, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large sieve after each rinsing).
  • Cook quinoa in a 4- to 5-quart pot ofboiling salted water 10 minutes. Drain in a large sieve and rinse under cold running water.
  • Set sieve with quinoa over a saucepan containing 1 1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, 10 to 12 minutes. Toss quinoa with curried yogurt and remaining ingredients in a large bowl. Serve warm or at room temperature.
  • *Available at specialty foods shops, natural foods stores, and ethnicgrocer.com (866-438-4642).

CURRIED QUINOA VEGGIE BOWL



Curried Quinoa Veggie Bowl image

Caulflower florets are tossed in a fragrant spice mixture, baked until tender, and served atop bowls of quinoa with peas in a creamy coconut milk sauce.

Provided by Silk

Categories     Trusted Brands: Recipes and Tips     Silk®

Yield 6

Number Of Ingredients 14

2 tablespoons coconut oil, melted
1 tablespoon garam masala or curry powder
1 teaspoon ground cumin
½ teaspoon salt
1 large head cauliflower, separated into florets
1 tablespoon coconut oil
1 clove garlic
½ cup chopped onion
1 cup quinoa
2 cups Silk® Unsweetened Coconutmilk
1 ½ teaspoons curry powder
½ teaspoon salt
1 cup fresh or frozen peas
Toasted coconut flakes, for garnish

Steps:

  • Preheat oven to 450 degrees F.
  • Whisk together melted coconut oil, garam masala, cumin and salt in a large bowl. Add cauliflower and toss until well coated.
  • Arrange on a baking sheet and bake until tender, about 35 minutes.
  • Meanwhile, melt 1 Tbsp coconut oil in a medium saucepan over medium heat.
  • Add garlic and onion and saute for 5 minutes, until transparent.
  • Add quinoa and cook for another 5 minutes, stirring often.
  • Add Silk, curry powder and salt, bringing mixture to a boil.
  • Reduce heat to a simmer, cover and cook for 20 minutes.
  • Remove from heat and stir in peas.
  • Spoon into bowls and top with roasted cauliflower and toasted coconut, if desired.

Nutrition Facts : Calories 252.7 calories, Carbohydrate 31.8 g, Fat 11.5 g, Fiber 7.5 g, Protein 8.5 g, SaturatedFat 8.5 g, Sodium 477 mg, Sugar 5.4 g

CURRIED QUINOA SALAD



Curried Quinoa Salad image

Mmm curried Quinoa.. really, how can you go wrong with this? For a full lunch add some chicken or tofu.

Provided by kelly in TO

Categories     Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup quinoa, rinsed & drained
1 tablespoon olive oil
1/3 cup olive oil
1/2 cup onion, chopped
1 teaspoon curry powder
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt & pepper, each
1/2 cup carrot, finely chopped
1/2 red pepper, chopped
1/4 cup dried apricot, chopped
1/4 cup toasted cashews, chopped
2 tablespoons green onions, chopped
1 tablespoon parsley, chopped

Steps:

  • Toast the Quinoa in a frying pan for about 5 minutes or until it begins to pop.
  • Bring 2 cups water to a boil in a saucepan and add toasted quinoa.
  • Cover and simmer over a medium heat for about 15 - 20 minutes or until water is absorbed. Put quinoa in a large bowl and let cool.
  • Heat 1 tbsp oil in a frying pan and add onion, fry onion over a medium heat until the onion begins to soften, add curry powder and cook for another 2 minutes. Remove from heat and set aside.
  • Whisk together in a bowl the remaining oil, lemon juice, mustard, salt and pepper and pour over quinoa. Stir in reserved onion mixture, carrot, red pepper, apricots, cashews, green onion, and parsley.
  • Serve.

SWEET CURRIED CHICKEN AND QUINOA SALAD



Sweet Curried Chicken and Quinoa Salad image

Delicious as a cool summer supper salad, but yummy all year 'round.

Provided by Gin Acosta

Categories     Chicken Salads

Number Of Ingredients 12

3/4 c water
1/3 c mayonnaise (or more to taste)
1/3 c lite sour cream (or more to taste)
1 tsp sugar (or more to taste)
3 tsp curry powder
1 tsp ground cumin
1 tsp salt (or more to taste)
1 1/2 c thinly sliced celery
1/3 c minced green onions
1/3 c golden raisins ( or more to your liking)
baby spinach leaves
5 c baked and cut up chicken breast

Steps:

  • 1. Bring water to a boil in saucepan over high heat. Stir in quinoa, reduce heat to med-low, cover and simmer 15-18 minutes or until most liquid is absorbed. Place in a fine mesh sieve and run under cold water to cool quickly. Shake off excess liquid. Combine mayonnaise, sour cream, sugar, curry, cumin and salt. Stir until well blended. Stir in celery, onions and raisins. Add chicken, almonds and quinoa. Toss and let stand 10 minutes to absorb flavors and allow quinoa to turn yellow slightly. Serve on bed of fresh spinach leaves. Serves 6

ROASTED CURRIED CAULIFLOWER-QUINOA SALAD



Roasted Curried Cauliflower-Quinoa Salad image

Number Of Ingredients 12

1 cauliflower (about 1 3/4 lb.), cut into 1-inch florets (about 6 cups)
2 1/2 cups seedless red grapes
2 tablespoons extra-virgin olive oil
1 pinch salt and freshly ground pepper
1/2 cup quinoa
1/2 cup plain Greek yogurt (not nonfat)
1/2 teaspoon curry powder
1/4 teaspoon cumin
2 teaspoons fresh lime juice
1/4 cup chopped cilantro
1/4 cup chopped roasted, unsalted cashews
2 cups shredded rotisserie chicken, optional

Steps:

  • Place a rack in center of oven and preheat to 450°F. Line a large baking sheet with foil. Toss cauliflower and 2 cups grapes with 1 Tbsp. oil and arrange in a single layer on baking sheet. Roast, stirring occasionally, until grapes are slightly wilted and cauliflower is golden brown and tender, about 25 minutes.
  • Stir 1/2 tsp. salt into a small pan with 1 cup water; bring to a boil over medium-high heat. Stir in quinoa and reduce heat to a simmer. Cover and cook until all liquid is absorbed and quinoa is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Transfer to a medium bowl.
  • Halve remaining 1/2 cup grapes and pulse in a food processor with yogurt, curry, cumin, lime juice, remaining 2 tsp. oil, 1/4 tsp. salt and 1/2 tsp. pepper until mixture is slightly chunky.
  • Toss quinoa with 3 Tbsp. dressing and cilantro. Divide among 4 plates and top with roasted cauliflower, cashews and chicken, if desired. Drizzle with remaining dressing, season with additional salt and pepper, if desired, and serve.

QUINOA, ZUCCHINI, & LEEK CURRIED KUGEL RECIPE - (4.3/5)



Quinoa, Zucchini, & Leek Curried Kugel Recipe - (4.3/5) image

Provided by blum099

Number Of Ingredients 11

1 leek, thinly sliced
2 tablespoons extra virgin olive oil, divided
1/2 cup of quinoa
1 cup of water
1/8 teaspoon salt, plus more to taste
1 clove of garlic
2 medium-sized zucchini, sliced
2 eggs, slightly beaten
1 cup mayonnaise
1 teaspoon curry powder
freshly ground black pepper to taste

Steps:

  • Preheat oven to 350°F. In 1 tablespoon olive oil, sauté the leek over a medium flame until tender. Once leek is tender, add quinoa and toast for 3 minutes, stirring often. Add the water and a 1/8 teaspoon salt and cook over medium heat for 15 minutes, or until all the water is absorbed. Cover and set aside. In a separate frying pan, add the garlic and the other tablespoon of olive oil and sauté over medium heat for 30 seconds. Add zucchini and sauté for 5 minutes, or until tender. Set aside to cool. In a bowl, mix mayonnaise, eggs, and curry thoroughly. Stir in the zucchini and quinoa and mix well. Pour the mixture into an 8-inch round baking dish and bake for 40 minutes, or until golden brown

Tips:

  • Use a good quality curry powder. This is the key ingredient in this dish, so make sure you use a brand that you trust. A good curry powder should be fragrant and flavorful, with a balance of spices.
  • Don't be afraid to adjust the heat level. This recipe calls for a medium curry powder, but you can easily adjust the heat level to your liking by adding more or less curry powder. If you like things spicy, add an extra teaspoon or two of curry powder. If you prefer a milder curry, use a mild curry powder or reduce the amount of curry powder you add.
  • Use a variety of vegetables. This recipe calls for carrots, celery, and onions, but you can use any vegetables you like. Some other good options include potatoes, zucchini, bell peppers, and broccoli.
  • Cook the quinoa properly. Quinoa is a quick-cooking grain, but it's important to cook it properly to ensure that it's fluffy and tender. Rinse the quinoa thoroughly before cooking, then cook it according to the package directions.
  • Serve with your favorite toppings. This curry is delicious on its own, but you can also serve it with a variety of toppings to add extra flavor and texture. Some good options include yogurt, cilantro, chopped nuts, or a squeeze of lime juice.

Conclusion:

This curried quinoa is a delicious and healthy meal that's perfect for a busy weeknight. It's easy to make and can be tailored to your liking. So next time you're looking for a quick and easy meal, give this curried quinoa a try. You won't be disappointed!

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