If you’re on the lookout for a vibrant and nourishing meal, this Vegan Curried Quinoa with Veggies is just what you need. Packed with protein from quinoa and a medley of fresh vegetables, this dish is as wholesome as it gets. Whip it up for a satisfying lunch or dinner that doesn’t compromise on flavor.
Imagine a plate filled with fluffy quinoa, perfectly cooked vegetables, and a delightful blend of spices that will transport your taste buds to a world of culinary adventure. This vegan recipe is not only colorful but also incredibly satisfying, making it a go-to for meal prep or family dinners.
Whether you’re a seasoned vegan or just trying to incorporate more plant-based meals into your diet, this recipe is designed to please everyone. Feel free to customize it with your favorite veggies or add a splash of coconut milk for extra creaminess!
Delicious Vegan Curried Quinoa with Seasonal Vegetables
This Vegan Curried Quinoa is a hearty dish brimming with nutritious vegetables and aromatic spices. It’s a delightful combination of textures and flavors, featuring fluffy quinoa, tender veggies, and a warm curry flavor that dances on your palate. Perfect for meal prep or a family gathering, this dish is sure to be a hit.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 tablespoon coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1 cup carrots, diced
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Cook the Quinoa: In a medium pot, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed.
- Sauté the Aromatics: In a large skillet, heat coconut oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent.
- Add Spices: Stir in curry powder and cumin, cooking for another minute until fragrant.
- Incorporate Veggies: Add the bell peppers, zucchini, and carrots to the skillet. Sauté for about 5-7 minutes until the vegetables are tender.
- Combine: Once the quinoa is cooked, fluff it with a fork and stir it into the skillet with the sautéed vegetables. Add salt, pepper, and frozen peas, mixing well until heated through.
- Serve: Garnish with fresh cilantro and serve warm. Enjoy this vibrant and nourishing meal!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 280kcal
- Fat: 8g
- Protein: 10g
- Carbohydrates: 45g