Quinoa Curry

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Quinoa is a high-protein, non-gluten grain.  It combines really well with the warming spices of curry and chili to make this delicious dish.


2 cups quinoa
4 cups water

1 tbsp coconut oil

1 onion
4 cloves garlic (medium size)
40 mm / 1.5 inches ginger root, grated

1 diced pepper (yellow, green, or red)
8 fresh tomatoes diced, OR 1 28 oz can organic tomatoes, diced
1 zucchini, diced

1/2 tbsp chili powder
1 1/2 tsp curry powder
1/4 tsp sea salt or to taste

1 can coconut milk


1. Rinse quinoa under cold water and drain

2. Add quinoa and water to a medium-sized pot and bring to a boil

3. Reduce heat and simmer until water has been absorbed (around 15 minutes)

4. In a separate large pan heat coconut oil

5. Add garlic, onion, and ginger and sauté until onions are slightly soft (a few minutes)

6. Add diced peppers, tomatoes, zucchini, chili powder, curry powder and sea salt

7. Simmer on medium heat for several minutes (until peppers are a little soft)

8. Add coconut milk and simmer for one or two more minutes

9. Stir in cooked quinoa

Makes approximately 4 cups

Thanks to holistic nutritionist Paul Demeda of Healthy by Knowing for this great recipe.



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