Quinoa Curry Bowl

This quick and easy dish uses “stir fry” frozen vegetables, along with fresh ginger and garlic. Frozen veggies have come a long way, and can be a healthy and delicious meal addition. Look for 100% vegetables without any added salt or oil.


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

1. Stir the water, quinoa, granulated onion, and ½ teaspoon curry powder together in a medium saucepan, and bring to a boil. Reduce heat to a low simmer and cook covered with a tight-fitting lid for 15 minutes.

2. While the quinoa is cooking, place the frozen vegetables into a skillet or soup pot on medium-low heat covered 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.

3. 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 teaspoon curry powder; l cook stirring for 1 to 2 minutes. Remove the pan from the heat and add the tahini, adding a little water as needed to mix thoroughly. Stir the quinoa into the vegetables. Serve as is or with diced avocado and/or sesame seeds on top.

Preparation and cooking time: 15 minutes total
Serves: 2 as a main dish, 4 as a side dish


Frozen vegetables: I use a “stir fry” blend with this recipe (see photos below), but any 16-ounce bag of frozen vegetables may be used.

Fresh vegetables: Feel free to toss in any favorite fresh vegetables, too, such as zucchini, cabbage, greens (kale, chard, spinach), or green onions along with the frozen veggies.

Quinoa: Quinoa is sold as a dry grain, and comes in white/yellow, red, and black (see photo below). Use any color you like or a mix. (Two-and-a half cups of cooked rice may also be used in place of the cooked quinoa.)


The above frozen stir fry vegetable blends are among those that contain 100% vegetables, nothing else added (salt or oil). Read the ingredient list to be sure.


Above: Quinoa is usually grouped with the grains, but it’s really a seed; and when cooked, pops open and becomes soft and a little spongy. Yum!


To read more about curry powders, click here and scroll down to the middle of the post.

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  1. says

    Looks yummy. I often use a bag of frozen stir fry vegetables as “fast food” but this adds a new dimension with the curry – thanks!

  2. says

    I’m looking forward to trying this! Cathy – we can’t do quinoa because it always gives my husband an upset stomach. What do you think would be the best grain to substitute? Would millet or amaranth work?

  3. says

    Cathy – This looks fabulous and fast, a great combination! I was always taught to rinse off quinoa well before cooking to rinse off all the bitter tannins. Could that cause stomach upset otherwise?

    • says

      Hi Lisa, I tried rinsing quinoa when I first started eating it and didn’t notice a difference in taste or stomach upset, so have not rinsed it since. But try it and see if you notice anything. I’ve heard that quinoa is better washed nowadays, so not as much of an issue as it used to be.

  4. Lynn says

    Hi Cathy,

    Thanks for this quick and easy recipe!

    This is perfect for me since I have almost no cooking skills, and even cutting up fresh vegetables is a time consuming task for me.

    By the way, this even tastes good cold! I took my leftovers to work and had a great lunch even without heating it up. Thanks!

  5. Cathi Sabbagh says

    another hit! Loved the flavors Cathy! I’m heading to True North tomorrow — hoping to see you on Tuesday!

  6. Cathi S says

    Oh I almost forgot…..had to clean out my fridge for this trip and made your Kichadi using the root veggies I had left to us up. Oh my……very yummy!

  7. Beth says

    Hi Cathy thank you for this recipe I’m slowly transitioning to this new way of eating. I loved the flavours in the curry and looking forward to eating it for lunch tomorrow and trying many more of your recipes. Thanks from Australia

  8. Kathy G says

    Cathy, this looks like another winner! I am going to make this for a plant-strong potluck dinner this Saturday. I plan to double the recipe. I followed the link to the curry powder and saw that it was part of the curried sweet potato recipe. Oh man, I loved that recipe too!! But, I’ve already taken that one to a previous potluck and I want to try this recipe. Thanks for your recipes. Keep ’em coming!

  9. Tammy says

    This has become a staple at my house, thank you! I’ve also made it (and several of you recipes) for my Engine 2 participants and they’ve loved it! You’re a great resource!

  10. Susie says

    After juicing cleanse for 5 days, we decided we would juice 2 meals then eat a healthy dinner. I chose this recipe because I love curry and quinoa. I did adjust the recipe a bit. Instead of curry powder I used a teaspoon of red curry paste and then a teaspoon of red curry powder. And, as always I used more garlic than asked for. The big healthy change was I used 16oz. fresh veggies instead of frozen. Quite yummy!!!

  11. Barb says

    I have a question. I have just found out I’m allergic to avocados. When I eat them my face gets flushed and my arm get hives a little bit. This is recent. Anyway, what could I replace the avocados with?

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