Quinoa And Vegetable Curry

Quinoa and Vegetable Curry is a popular dish in Bolivian cuisine, known for its flavorful combination of quinoa, vegetables, and aromatic spices.

Vegan Gluten Free Main Course Bolivian Quinoa Curry Bolivian Cuisine
Quinoa And Vegetable Curry

Ingredients

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 carrots, sliced
  • 1 zucchini, chopped
  • 1 can (14 oz) coconut milk
  • 2 tablespoons curry powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Rinse the quinoa under cold water and drain.
  2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
  3. Add the bell pepper, carrots, and zucchini to the pot. Cook for 5 minutes, stirring occasionally.
  4. Stir in the quinoa, vegetable broth, coconut milk, and curry powder. Season with salt and pepper.
  5. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the quinoa is cooked and the vegetables are tender.
  6. Adjust the seasoning if needed, then serve the quinoa and vegetable curry topped with fresh cilantro.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
30 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
40g
Protein
8g
Fat
6g

Supplies

Large pot Stirring spoon Measuring cups and spoons

Tools

Knife Cutting board Saucepan

Serving suggestions

Serve the Quinoa and Vegetable Curry with a side of steamed rice or naan bread.

Tips & tricks

For added protein, you can add chickpeas or tofu to the curry.

Cost

$15