Introduction

This Simple Curry Spiced Quinoa is a flavorful and nutritious dish perfect as a light meal or a side. Combining aromatic spices, fresh herbs, and a hint of sweetness from golden raisins, it’s easy to prepare and deliciously satisfying.

A white bowl filled with a mix of cooked yellow quinoa, light beige chickpeas, green chopped leafy herbs, and small pieces of reddish-brown nuts, creating a textured and colorful dish. The bowl sits on a white marbled surface with a dark gray cloth partially under it. A silver spoon is placed inside the bowl on the right side. Fresh green parsley sprigs lie beside the bowl, adding a touch of natural green color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup uncooked white quinoa
1 cup vegetable broth
1 cup water
2 teaspoons curry powder
Juice from 1 lemon (~2 tablespoons)
1 tablespoon red wine vinegar
1 tablespoon olive oil
1/2 cup chopped herbs (green onion, cilantro, parsley)
1/2 cup golden raisins
1 15 oz. can chickpeas, drained
1/2 cup slivered almonds
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper

Instructions

Step 1: Rinse quinoa well under cold running water using a fine mesh strainer to remove any bitterness.
Step 2: In a medium saucepan, combine rinsed quinoa, water, vegetable broth, and curry powder. Bring to a boil over medium-high heat.
Step 3: Reduce heat to low, cover the saucepan, and simmer for 15 minutes or until the quinoa is tender and the liquid has been absorbed.
Step 4: Turn off the heat and keep the lid on. Let the quinoa rest for 5 minutes to finish cooking, then fluff it gently with a fork.
Step 5: Transfer the quinoa to a large mixing bowl. Add lemon juice, red wine vinegar, olive oil, chopped herbs, golden raisins, drained chickpeas, slivered almonds, sea salt, and black pepper.
Step 6: Toss everything together until well combined. Taste and adjust seasoning with additional salt and pepper if needed.

Tips & Variations

For a nuttier flavor, toast the quinoa in the saucepan for a few minutes before adding liquid.
Swap chickpeas for cooked lentils or black beans for a different protein option.
Add chopped cucumber or diced bell pepper for extra crunch and freshness.
Use fresh lime juice instead of lemon for a slightly different citrus note.
Try adding a pinch of cayenne pepper if you prefer a bit of heat.

Storage

Store leftover quinoa in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the microwave or on the stovetop with a splash of water to prevent drying out. This dish can also be served cold or at room temperature, making it great for meal prep or picnics.

How to Serve

A white bowl is filled with a mixture of fluffy yellow quinoa and light brown chickpeas, with small pieces of green herbs scattered evenly throughout. The texture of the quinoa looks soft and cooked, while the chickpeas add a round, smooth contrast. The dish sits on top of a dark gray cloth, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown quinoa instead of white quinoa?

Yes, you can substitute brown quinoa, but note it requires a longer cooking time (about 20-25 minutes). Adjust cooking accordingly.

Is this dish vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free, making it suitable for various dietary preferences.