Quinoa Curry Bowl

  • 15 minutes
  • 5 cups
  • Medium
  • Affordable


¾ cup quinoa (dry)

1 teaspoon granulated onion

1½ teaspoon curry powder

1 bag (16 ounces) frozen “stir-fry blend” vegetables

1 tablespoon minced garlic (4 to 5 medium cloves)

1 teaspoon minced fresh ginger

2 tablespoons tahini (ground sesame paste)

½ avocado (optional)

Sesame seeds for garnish (optional)


Stir the quinoa, onion, and ½ tsp curry powder together with 1½ cups of water in a medium saucepan, and bring to a boil. Reduce heat to medium-low and simmer, covered with a tight-fitting lid, for 15 minutes.

While the quinoa is cooking, place the frozen vegetables into a skillet or soup pot on medium-low heat, and cover so the vegetables can thaw and soften. Stir occasionally, adding a little water if needed. While the vegetables are warming, mince the garlic and ginger.

When the vegetables have thawed and softened (5 to 10 minutes), increase the heat to medium-high and stir in the garlic, ginger, and 1 tsp curry powder, cooking 1 to 2 more minutes. Remove the pan from the heat and stir in the tahini, adding a little water as needed to mix thoroughly.

Stir the quinoa into the vegetables. Serve as is or topped with diced avocado and/or sesame seeds, if desired.


Along with the frozen veggies, feel free to toss in any favorite fresh vegetables you have on hand, such as zucchini, cabbage, greens (kale, chard, spinach), or green onions.

Quinoa: Quinoa is sold as a dry grain, and comes in white/yellow, red, and black. Use any color you like or a mix. (Two-and-a half cups of cooked rice may also be used in place of the cooked quinoa.)

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