Quinoa Curry Recipe

Name: Quinoa Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed; 1 cup frozen peas; 2 Tbs. peanut oil; 1/2 tsp. whole fennel seeds; 1/2 tsp. whole cumin seeds; 4 tsp. mild curry powder; 1 cup low-sodium vegetable broth; ⅛ tsp. turmeric; 1 medium head cauliflower (about 1 1/2 lb.), trimmed and cut into small florets; ⅓ cup low-fat plain yogurt; 3/4 cup whole roasted, salted cashews; 1/4 cup chopped cilantro; mango chutney, for serving

Servings: persons

1 cup quinoa, rinsed
1 cup frozen peas
2 Tbs. peanut oil
1/2 tsp. whole fennel seeds
1/2 tsp. whole cumin seeds
4 tsp. mild curry powder
1 cup low-sodium vegetable broth
⅛ tsp. turmeric
1 medium head cauliflower (about 1 1/2 lb.), trimmed and cut into small florets
⅓ cup low-fat plain yogurt
3/4 cup whole roasted, salted cashews
1/4 cup chopped cilantro
mango chutney, for serving

1
Bring large pot of water to a boil.
2
Add quinoa, and cook, uncovered, 11 to 14 minutes, or until grain is tender but still slightly crunchy.
3
Place peas in colander.
4
Drain quinoa over peas, and set aside.
5
Heat oil in saucepan over medium-high heat.
6
Add fennel and cumin seeds, and toast 30 seconds, or until fragrant.
7
Stir in curry powder, and toast 15 seconds.
8
Stir in broth and turmeric, and bring to a boil.
9
Add cauliflower, cover, and return to a boil.
10
Reduce heat to medium, and simmer 4 minutes, or until florets are tender, stirring occasionally.
11
Remove from heat.
12
Stir 2 Tbs.
13
broth from cauliflower mixture into yogurt in small bowl.
14
Add yogurt mixture to cauliflower.
15
Fold in quinoa, peas, cashews and cilantro.
16
Season with salt.
17
Serve with mango chutney, if desired.

359

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 13 ingredients. The key ingredients include: 1 cup quinoa, rinsed, 1 cup frozen peas, 2 Tbs. peanut oil, 1/2 tsp. whole fennel seeds, and more.

Yes, Quinoa Curry falls under the Soups & Stews 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.

Quinoa Curry

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