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Friday, May 7, 2021

Cheap & Easy Recipes: Spring Veggie Curry Quinoa

Ah, spring. The sun is shining, the birds are chirping, there’s still a little nip in the air and you’re pretty much tired of eating soup to survive the cold Northwest winters.

Well, you’re in luck.

This delicious curried quinoa is a great first step to begin the transition from heavy winter meals to light and flavorful veggie-filled spring meals. It’s a dish that will leave you full, but also light enough you’ll go back for seconds. This meal is based off this Indian Curry Quinoa dish.

Spring Veggie Curry Quinoa Ingredients // Photo by Rose Carr


o   2 tablespoons oil

Spring Veggie Curry Quinoa // Photo by Rose Carr

o   ½ medium yellow onion, diced

o   1 carrot, thinly sliced

o   2 cloves garlic, diced

o   1 bell pepper, chopped

o   1 zucchini, diced

o   1 can chickpeas 

o   1 cup quinoa

o   1 can diced tomatoes

Spring Veggie Curry Quinoa // Photo by Rose Carr

o   1 can coconut milk

o   2 tablespoons curry (Or two blocks) 

o   ½ cup cilantro

o   1 cup spinach

o   Sriracha (optional)


Step 1: Heat oil in large pot over medium-high heat

Step 2: Sauté onions, garlic and carrots until translucent

Step 3: Add zucchini and bell pepper

Step 4: In sauce pan over high heat mix quinoa, tomatoes (with juice), coconut milk and curry to a boil.

Step 5: Turn heat down to lowest setting and cover with lid. Leave for 15 minutes.

Step 6: Add chickpeas to vegetable mixture.

Step 7: Combine quinoa and vegetables in large pot.

Step 8: Add cilantro and spinach to mixture. Garnish with cilantro and Sriracha.

Spring Veggie Curry Quinoa // Photo by Rose Carr


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