VEGAN QUINOA CURRY BOWL

Category: Easy And Quick Recipes

Pre-cut frozen veggies are a life-saver when you’re in a hurry. Here, fresh ginger and garlic add sweet-tangy flavor while curry-infused quinoa adds heartiness. Note: Quinoa is gluten-free and cooks quickly, making it an ideal whole grain when time is short.

ingredients

  • ¾ cup quinoa (dry)
  • 1 teaspoon granulated onion
  • 1½ teaspoon curry powder
  • 1 bag (16 ounces) frozen “stir-fry blend” vegetables
  • 1 tablespoon minced garlic (4 to 5 medium cloves)
  • 1 teaspoon minced fresh ginger
  • 2 tablespoons tahini (ground sesame paste)
  • ½ avocado (optional)
  • Sesame seeds for garnish (optional)
demo

Direction

  • Stir the quinoa, onion, and ½ tsp curry powder together with 1½ cups of water in a medium saucepan, and bring to a boil. Reduce heat to medium-low and simmer, covered with a tight-fitting lid, for 15 minutes.
  • While the quinoa is cooking, place the frozen vegetables into a skillet or soup pot on medium-low heat, and cover so the vegetables can thaw and soften. Stir occasionally, adding a little water if needed. While the vegetables are warming, mince the garlic and ginger.
  • When the vegetables have thawed and softened (5 to 10 minutes), increase the heat to medium-high and stir in the garlic, ginger, and 1 tsp curry powder, cooking 1 to 2 more minutes. Remove the pan from the heat and stir in the tahini, adding a little water as needed to mix thoroughly.
  • Stir the quinoa into the vegetables. Serve as is or topped with diced avocado and/or sesame seeds, if desired.