Curried Quinoa with Blueberries and Snap Peas Recipe

Name: Curried Quinoa with Blueberries and Snap Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. plus 2 tsp. coconut oil, divided; 2 cups quinoa, rinsed and drained; 3 Tbs. curry powder; 1 pinch salt, optional; 1 medium shallot, finely chopped ( 1/4 cup); 1 1/2 cups fresh snap peas; 2 cups fresh blueberries; 1 cup plain non-fat Greek yogurt; 1/4 cup chopped fresh mint; 1/4 cup chopped unsalted cashews or roasted peanuts

Servings: persons

2 Tbs. plus 2 tsp. coconut oil, divided
2 cups quinoa, rinsed and drained
3 Tbs. curry powder
1 pinch salt, optional
1 medium shallot, finely chopped ( 1/4 cup)
1 1/2 cups fresh snap peas
2 cups fresh blueberries
1 cup plain non-fat Greek yogurt
1/4 cup chopped fresh mint
1/4 cup chopped unsalted cashews or roasted peanuts

1
Melt 2 Tbs.
2
coconut oil in large saucepan over medium-high heat.
3
Add quinoa and curry powder.
4
Saute 1 to 2 minutes, or until lightly toasted and fragrant.
5
Add 4 cups water and salt (if using), and bring to a boil.
6
Reduce heat to medium-low, cover, and simmer 12 minutes without stirring, or until quinoa is cooked through and water is absorbed.
7
Remove from heat, and keep covered.
8
Melt remaining 2 tsp.
9
coconut oil in medium skillet over medium heat.
10
Add shallot, and saute 2 minutes, or until translucent.
11
Stir in snap peas, and saute 5 minutes.
12
Add blueberries, and cook 30 seconds, or until warmed through.
13
Combine blueberry mixture and quinoa in large bowl.
14
Serve dolloped with yogurt and sprinkled with mint and cashews.
15
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16
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656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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: 2 Tbs. plus 2 tsp. coconut oil, divided, 2 cups quinoa, rinsed and drained, 3 Tbs. curry powder, 1 pinch salt, optional, and more.

Yes, Curried Quinoa with Blueberries and Snap Peas 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 with Blueberries and Snap Peas

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