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Quinoa Curry Bowl

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 2 to 4 (makes about 5 cups) 1x


  • 1½ cups water
  • ¾ cup dry/uncooked quinoa
  • 1 teaspoon granulated onion
  • 1/2 teaspoon curry powder (use "medium" or "hot" if you like things spicy)
  • 1 bag frozen mixed vegetables (16 ounces; I like "stir-fry" or "Thai style")
  • 1/4 cup water
  • 1 tablespoon finely chopped garlic (4 to 5 medium cloves)
  • 1 teaspoon finely grated or chopped fresh ginger
  • 1 teaspoon curry powder
  • 2 tablespoons tahini (sesame seed paste)
  • 1/2 medium, ripe avocado (optional)
  • White sesame seeds (for garnish; optional)


  1. Bring the 1 1/2 cups of water, quinoa, granulated onion, and the 1/2 teaspoon of curry powder to a boil in a medium saucepan over medium-high heat, uncovered. Reduce the heat to low, then cover and simmer for 15 minutes. Remove from the heat and let stand for 10 minutes with the lid still on.
  2. Empty the bag of frozen vegetables into a colander and rinse under warm water to thaw.
  3. Place the thawed vegetables and the 1/4 cup of water into a soup pot over medium-high heat. When the water starts to sputter, stir in the garlic, ginger, and 1 teaspoon of curry powder. Cook while stirring for 1 to 2 minutes.
  4. Remove the pot from the heat, and stir in the cooked quinoa and tahini (adding a little water, as needed, for thorough mixing). Serve as is or topped with diced avocado and/or sesame seeds.


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.

You can also use 2 1/2 cups of cooked short-grain brown rice in place of the cooked quinoa. For uncooked rice, use the same measurements as quinoa, but simmer for 50 minutes

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.


  • Serving Size: 1/4 recipe, 1.25 cups
  • Calories: 281
  • Sugar: 2.4g
  • Sodium: 70mg
  • Fat: 9.3g
  • Saturated Fat: 1.3g
  • Carbohydrates: 40.7g
  • Fiber: 9.2g
  • Protein: 10.2g
  • Cholesterol: 0