I serve Curry Quinoa with festive fall meals and pack it for lunch because it keeps and reheats well, so one batch covers several meals.

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I first made this simple Curry Spiced Quinoa when I wanted a side that felt bold but not fussy. It’s one of those Yummy Recipes that sneaks up on you: bright curry powder warming the grains without stealing the show.

I love how the quinoa soaks up flavors and still stays light, which makes it perfect for festive fall plates or to pack for lunches. People call it Curry Quinoa at potlucks and they always ask for the secret, like there is one.

I swear it’s just a few pantry things and a tiny bit of patience, but it tastes way more complex.

Ingredients

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quinoa: complete protein, high fiber, cooks fluffy, keeps you full longer
vegetable broth or water: broth adds savory depth, both keep dish low calorie
onion: sweetens when cooked, adds fiber and vitamin C, deepens flavor
garlic: warming aromatics, may boost immunity, small amount goes long way
curry powder: spice blend gives warm, earthy, slightly sweet flavor without fat
turmeric: bright golden color, anti inflammatory benefits, mild peppery earth taste
butternut squash: optional sweet creaminess, adds beta carotene and extra fiber
lemon or lime juice: brightens flavors, adds lively acidity, makes dish pop

Ingredient Quantities

1 cup quinoa, rinsed well

2 cups low sodium vegetable broth or water

1 tablespoon olive oil or coconut oil

1 small yellow onion finely chopped (about 1 cup)

2 cloves garlic minced

1 tablespoon curry powder

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/4 teaspoon ground ginger

3/4 teaspoon kosher salt (adjust to taste)

1/4 teaspoon black pepper

1 tablespoon fresh lemon or lime juice

1/4 cup chopped fresh cilantro or parsley for garnish

1 cup diced roasted butternut squash (optional, for a fall twist)

1/4 cup toasted pumpkin seeds or slivered almonds (optional, for crunch)

How to Make this

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1. Rinse 1 cup quinoa well in a fine mesh strainer under cold water until the water runs clear, drain and set aside, this removes the bitter coating.

2. Heat 1 tablespoon oil in a medium saucepan over medium heat, add the finely chopped yellow onion and cook until soft and translucent about 5 to 7 minutes, stirring so it doesnt brown.

3. Add the minced garlic and cook 30 to 45 seconds until fragrant, then stir in 1 tablespoon curry powder, 1/2 teaspoon ground cumin, 1/2 teaspoon turmeric, 1/4 teaspoon ground ginger, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, toast the spices about 30 seconds while stirring so they wake up but dont burn.

4. Add the rinsed quinoa to the pan, stir to coat in the spice mixture and toast lightly for 1 to 2 minutes to deepen the flavor.

5. Pour in 2 cups low sodium vegetable broth or water, bring to a gentle boil, then reduce heat to low, cover and simmer for 15 minutes or until the liquid is absorbed.

6. Turn off the heat, keep the pot covered and let it steam for 5 minutes more, then fluff the quinoa with a fork.

7. Stir in 1 tablespoon fresh lemon or lime juice, then gently fold in 1 cup diced roasted butternut squash if using; taste and adjust salt and pepper as needed.

8. For crunch, toast 1/4 cup pumpkin seeds or slivered almonds in a small dry skillet over medium heat until fragrant and slightly browned, watch them closely so they dont burn.

9. Transfer quinoa to a serving bowl or meal prep containers, sprinkle with the toasted seeds or nuts, garnish with 1/4 cup chopped fresh cilantro or parsley and serve warm or chilled.

Equipment Needed

1. Fine mesh strainer — for rinsing quinoa really well
2. Medium saucepan with lid (about 2 to 3 quart) — to cook the quinoa
3. Measuring cups and spoons — for broth, spices and oil
4. Chefs knife — to chop onion, cilantro and squash
5. Cutting board — for prepping vegetables
6. Wooden spoon or heatproof spatula — to stir the onion, spices and quinoa so it wont stick
7. Small dry skillet — for toasting pumpkin seeds or almonds
8. Fork and serving bowl or meal prep containers — to fluff, taste and serve

FAQ

Q: How do I cook the quinoa so it comes out fluffy, not mushy? A: Use a 1 to 2 ratio: 1 cup rinsed quinoa to 2 cups broth or water, simmer covered about 15 to 18 minutes until liquid is gone, then let it sit off the heat for 5 minutes and fluff with a fork. Tip: toast the rinsed quinoa in the pot with a little oil for 2 minutes before adding liquid for nuttier flavor.

Q: Can I use water instead of vegetable broth? A: Yes, you can. Broth adds more flavor so if you use water add a pinch more salt or a splash of soy sauce or tamari for depth. Low sodium broth is best if you worry about salt.

Q: How do I make the dish milder or spicier? A: To make it milder cut the curry powder amount or add a splash of coconut milk to mellow spices. To make it spicier add a pinch of cayenne, some chopped chili, or more curry powder to taste. Always add spices while sautéing the onion and garlic so they bloom and taste brighter.

Q: Can I prep this ahead? How do I store leftovers? A: Yes. Store in an airtight container in the fridge for 4 to 5 days. Reheat in the microwave or on the stove with a splash of water or broth to loosen it up. You can freeze for up to 3 months, thaw overnight in the fridge before reheating.

Q: What's the easiest way to add the roasted butternut squash and seeds? A: Roast the squash separately on a sheet pan at 400 F until tender, about 25 to 30 minutes, then fold into the quinoa at the end so it keeps its shape. Toast pumpkin seeds or almonds in a dry pan for 2 to 3 minutes and sprinkle on top for crunch. Frozen pre-roasted squash works fine as a shortcut.

Q: Is this recipe vegan and gluten free? Can I swap quinoa for another grain? A: Yes, as written it's vegan and gluten free. Quinoa is naturally gluten free but check packaging for cross contamination if you need strict GF. You can swap for millet or brown rice but cooking times and liquid ratios will change, and farro is not gluten free.

Simple Curry Spiced Quinoa (Vegan, Gluten Free) Recipe Substitutions and Variations

Quinoa: swap for millet, amaranth, or short grain brown rice. Cooking times and liquid amounts differ so check the package.
Low sodium vegetable broth or water: use light coconut milk for a creamier, slightly sweet finish, or water plus 1 tsp vegan bouillon, or a mild mushroom broth.
Olive oil or coconut oil: use avocado oil, grapeseed or sunflower oil for a neutral flavor. For a toasted note try a little toasted sesame oil but use less.
Curry powder: replace with garam masala, or 1 tsp turmeric + 1 tsp ground cumin + 1 tsp ground coriander, or Madras curry powder for more heat.

Pro Tips

– Rinse the quinoa well, then toast it very briefly in the pan after the spices for a nuttier flavor, but do it on low heat and watch closely cause spices and quinoa can go from toasty to burned real fast, if you smell anything bitter add a splash of broth and turn the heat down.

– Use hot low-sodium vegetable broth instead of cold water for deeper taste, and when it’s done turn off the heat and leave the lid on for the full steam time, dont lift it early or you lose that fluffy texture; fluff with a fork, not a spoon.

– Bloom the spices in oil after the onions so they wake up, but add garlic only for the last 30 seconds so it wont burn and turn bitter; a squeeze of lemon or lime at the end brightens everything, add a little more if you used sweet squash.

– Toast the pumpkin seeds or almonds in a dry skillet with a pinch of salt till just browned and keep them separate until serving so they stay crunchy, and for meal-prep reheat quinoa with a tiny splash of water and cover it so it steams instead of drying out.

Simple Curry Spiced Quinoa (Vegan, Gluten Free) Recipe

Recipe by Jot Punji

0.0 from 0 votes

I serve Curry Quinoa with festive fall meals and pack it for lunch because it keeps and reheats well, so one batch covers several meals.

Servings

servings

Calories

273

kcal

Equipment: 1. Fine mesh strainer — for rinsing quinoa really well
2. Medium saucepan with lid (about 2 to 3 quart) — to cook the quinoa
3. Measuring cups and spoons — for broth, spices and oil
4. Chefs knife — to chop onion, cilantro and squash
5. Cutting board — for prepping vegetables
6. Wooden spoon or heatproof spatula — to stir the onion, spices and quinoa so it wont stick
7. Small dry skillet — for toasting pumpkin seeds or almonds
8. Fork and serving bowl or meal prep containers — to fluff, taste and serve

Ingredients

1 cup quinoa, rinsed well
2 cups low sodium vegetable broth or water
1 tablespoon olive oil or coconut oil
1 small yellow onion finely chopped (about 1 cup)
2 cloves garlic minced
1 tablespoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground ginger
3/4 teaspoon kosher salt (adjust to taste)
1/4 teaspoon black pepper
1 tablespoon fresh lemon or lime juice
1/4 cup chopped fresh cilantro or parsley for garnish
1 cup diced roasted butternut squash (optional, for a fall twist)
1/4 cup toasted pumpkin seeds or slivered almonds (optional, for crunch)

Directions

Rinse 1 cup quinoa well in a fine mesh strainer under cold water until the water runs clear, drain and set aside, this removes the bitter coating.
Heat 1 tablespoon oil in a medium saucepan over medium heat, add the finely chopped yellow onion and cook until soft and translucent about 5 to 7 minutes, stirring so it doesnt brown.
Add the minced garlic and cook 30 to 45 seconds until fragrant, then stir in 1 tablespoon curry powder, 1/2 teaspoon ground cumin, 1/2 teaspoon turmeric, 1/4 teaspoon ground ginger, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, toast the spices about 30 seconds while stirring so they wake up but dont burn.
Add the rinsed quinoa to the pan, stir to coat in the spice mixture and toast lightly for 1 to 2 minutes to deepen the flavor.
Pour in 2 cups low sodium vegetable broth or water, bring to a gentle boil, then reduce heat to low, cover and simmer for 15 minutes or until the liquid is absorbed.
Turn off the heat, keep the pot covered and let it steam for 5 minutes more, then fluff the quinoa with a fork.
Stir in 1 tablespoon fresh lemon or lime juice, then gently fold in 1 cup diced roasted butternut squash if using; taste and adjust salt and pepper as needed.
For crunch, toast 1/4 cup pumpkin seeds or slivered almonds in a small dry skillet over medium heat until fragrant and slightly browned, watch them closely so they dont burn.
Transfer quinoa to a serving bowl or meal prep containers, sprinkle with the toasted seeds or nuts, garnish with 1/4 cup chopped fresh cilantro or parsley and serve warm or chilled.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.