Curried Quinoa Risotto (Gluten-Free, Vegan) Recipe

Name: Curried Quinoa Risotto (Gluten-Free, Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup quinoa; 1/2 onion, chopped; 1 garlic clove, chopped; 1 teaspoon ginger, chopped (optional); 2 cups vegetable broth; 2 teaspoons curry powder; 3 cups vegetables, diced (I used a carrot, zucchini, yellow squash and asparagus.); 1 teaspoon salt; 1 dash cayenne (optional)

Servings: persons

1 tablespoon olive oil
1 cup quinoa
1/2 onion, chopped
1 garlic clove, chopped
1 teaspoon ginger, chopped (optional)
2 cups vegetable broth
2 teaspoons curry powder
3 cups vegetables, diced (I used a carrot, zucchini, yellow squash and asparagus.)
1 teaspoon salt
1 dash cayenne (optional)

1
Heat olive oil in a pan. Add chopped onions, garlic and ginger and saute until onions are tender.
2
Add quinoa and saute a few more minutes.
3
Add vegetable broth and bring to a boil. Reduce to a simmer and add curry powder. Cover.
4
While the quinoa is being cooked, add vegetables (starting with the ones that will take longer to cook).
5
When all water is absorbed, remove from heat. Adjust the taste with about 1 tsp of salt and some cayenne (if you like it hot).
6
Infuse love and serve!

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup quinoa, 1/2 onion, chopped, 1 garlic clove, chopped, and more.

Yes, Curried Quinoa Risotto (Gluten-Free, Vegan) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Quinoa Risotto (Gluten-Free, Vegan)

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