Vegetable Quinoa Curry

quinoaHere’s a healthy recipe that’s totally vegetarian, yet has the full-bodied flavor of curry spice.  Curry dishes are best consumed with rice, but since we’re talking healthy here, why not serve your vegetarian curry over quinoa?  This is what I call flex recipe, meaning you can substitute some of the ingredients with other vegetables or beans of your choice.  Be as creative and colorful as you want.


1 cup quinoa

1 cup broccoli florets

1 cup sliced carrots

1 cup sliced zucchini

1 cup cauliflower florets

1 cup garbanzo beans

1/2 cup sliced onions

1 tbsp curry powder

1 cup coconut milk

2  cups water

1 tbsp brown sugar

2 tbsps Olive oil

Salt and pepper to taste


Cook the quinoa according to package directions, and set aside.  Heat Olive oil in a large wok over medium heat.  Add onions and cook until they become translucent and soft.  Add curry powder and water.  Stir and cook for one minute.  Add coconut milk.  Add in vegetables, starting with cauliflower and carrots, cooking for one minute before adding the zucchini and garbanzo beans.  Add the broccoli last. Add the sugar and salt and pepper to taste. Reduce heat and let the mixture simmer for 2 minutes.  Remove from heat.  To serve, place a heap  cooked quinoa on a serving plate and spread the vegetable mixture over the quinoa.


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