Description
This Simple Curry Spiced Quinoa is a vibrant, nutritious dish packed with fragrant curry powder, fresh herbs, and a mix of wholesome ingredients like chickpeas, golden raisins, and slivered almonds. Perfect as a main or side dish, it combines tender quinoa cooked in vegetable broth with a zesty lemon and vinegar dressing for a flavorful, easy-to-make meal that takes just 30 minutes and serves six.
Ingredients
Quinoa and Cooking Liquid
- 1 cup uncooked white quinoa
- 1 cup vegetable broth
- 1 cup water
- 2 teaspoons curry powder
Dressing and Mix-ins
- Juice from 1 lemon (~2 tablespoons)
- 1 tablespoon red vinegar
- 1 tablespoon olive oil
- 1/2 cup chopped herbs (green onion, cilantro, parsley)
- 1/2 cup golden raisins
- 1 (15 oz.) can chickpeas, drained
- 1/2 cup slivered almonds
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Rinse quinoa: Thoroughly rinse the quinoa under cold running water using a fine mesh strainer to remove any bitterness and impurities.
- Cook quinoa: In a medium saucepan, combine the rinsed quinoa, water, vegetable broth, and curry powder. Bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes or until the quinoa is tender and all the liquid has been absorbed.
- Steam rest: Turn off the heat but keep the lid on. Allow the quinoa to rest for an additional 5 minutes to fully steam and soften. Then, fluff it gently with a fork.
- Mix and dress: Transfer the cooked quinoa to a large mixing bowl. Add the lemon juice, red vinegar, olive oil, chopped herbs, golden raisins, drained chickpeas, slivered almonds, sea salt, and ground black pepper. Toss everything together until well combined.
- Adjust seasoning: Taste the salad and add more salt and pepper if needed to suit your preference.
Notes
- Rinsing quinoa is important to remove its natural bitter coating called saponin.
- Using vegetable broth instead of water adds extra flavor during cooking.
- Feel free to swap chickpeas with other beans or nuts for variation.
- This dish can be served warm, at room temperature, or chilled for a refreshing salad option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
