Curry Quinoa Recipes Recipe For Pickled

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CURRIED QUINOA



Curried Quinoa image

A light curry flavor makes delicious quinoa a great side dish for a multitude of main courses.

Provided by A.F.

Categories     Side Dish     Grain Side Dish Recipes

Time 40m

Yield 2

Number Of Ingredients 8

2 tablespoons olive oil, or as needed
1 small onion, diced
2 cloves garlic, minced
1 cup quinoa
2 cups chicken broth
1 tablespoon curry powder, or to taste
1 tablespoon ancho chile powder
salt and pepper to taste

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
  • Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 473.3 calories, Carbohydrate 62.8 g, Fat 19.8 g, Fiber 9 g, Protein 13.5 g, SaturatedFat 2.7 g, Sodium 48.2 mg, Sugar 1.9 g

CURRIED CHICKEN QUINOA



Curried Chicken Quinoa image

Provided by Min Kwon, M.S., R.D.

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 10

1/4 cup diced red onion
1/2 cup diced carrot
1/2 cup diced celery
1 teaspoon olive oil
1/2 cup cooked chicken, roughly chopped
1/2 cup cooked quinoa
1/2 teaspoon curry powder
1/4 teaspoon ground turmeric
Salt
Chopped fresh cilantro, optional

Steps:

  • In a large mug or small bowl, combine the onion, carrot, celery and oil. Microwave until the vegetables are tender, 1 to 2 minutes. Add the chicken, quinoa, curry powder, turmeric and salt to taste and microwave until heated through, 1 to 2 minutes more. Sprinkle with cilantro if using.

Nutrition Facts : Calories 361 calorie, Fat 11 grams, SaturatedFat 1 grams, Sodium 173 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 33 grams

THAI RED CURRY WITH QUICK PICKLED CUCUMBER



Thai red curry with quick pickled cucumber image

Pack in three of your 5-a-day with this vegan Thai red curry. It's a fragrant and hearty dish boasting butternut squash, a hint of chilli and creamy coconut

Provided by Good Food team

Categories     Dinner

Time 55m

Number Of Ingredients 17

2 tsp vegetable oil
1 shallot, finely chopped
4 tbsp vegan Thai red curry paste
400ml Alpro coconut drink, unsweetened
400ml vegan vegetable stock
300g butternut squash, cut into 2cm cubes
150g baby potatoes, halved
150g green beans, trimmed
60g baby spinach leaves
100g shelled edamame beans
1 tbsp low sodium soy sauce or tamari
2 limes, juiced
coriander or Thai basil leaves, to serve (optional)
cooked brown rice, to serve
1 large cucumber
4 tbsp rice vinegar
pinch of chilli flakes

Steps:

  • To make the pickled cucumber, split the cucumber in half, remove the core with a teaspoon and discard. Cut the cucumber halves into thin semi-circles, then toss in a bowl with the vinegar, chilli and a pinch of salt. Leave to pickle while you make the curry.
  • Heat the oil in a deep frying pan over a medium heat. Add the shallot and fry for 5 mins until soft, then stir in the curry paste and cook for 2-3 mins until fragrant. Tip in the coconut milk and stock and bring to a simmer.
  • Add the squash and potatoes and cook uncovered for 20 mins until the potatoes are tender and the sauce has reduced and thickened slightly.
  • Stir in the green beans, spinach and edamame and cook for 4 mins more until tender. Season with the soy and lime juice and sprinkle over the coriander or Thai basil, if using. Serve in bowls over the rice with the pickled cucumber alongside.

Nutrition Facts : Calories 251 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 9 grams protein, Sodium 1.5 milligram of sodium

CURRY QUINOA



Curry Quinoa image

I like quinoa. I like curry. Together, they create happiness. You can use chicken broth instead of water if you aren't serving vegetarians or vegans.

Provided by Manda_the_Fox

Categories     Vegan

Time 30m

Yield 2 cups curry quinoa, 3-4 serving(s)

Number Of Ingredients 10

1 cup quinoa
1 1/2 tablespoons olive oil
1/2 cup diced onion
1 teaspoon chopped garlic
1 teaspoon grated ginger
1 teaspoon curry
1 teaspoon turmeric
1 teaspoon coriander
1 3/4 cups water (or chicken broth)
1/2 cup peas (fresh or frozen)

Steps:

  • 1. Saute garlic and onions in oil.
  • 2. Add ginger, curry and quinoa. Cook for one minute stirring constantly.
  • 3. Stir in the turmeric and coriander. Cook for one minute stirring constantly.
  • 4. Add water (or broth) and bring it to a boil.
  • 5. Cover, reduce heat and simmer for 15 minutes.
  • 6. Stir in peas. Cover and cook until peas are tender and all the water is absorbed.

CURRIED QUINOA



Curried Quinoa image

My husband was wanting Quinoa (I use Recipe #16399 a must) for dinner, so I just through this together.

Provided by Debbwl

Categories     Low Cholesterol

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

1 medium onion, finely chopped
3 garlic cloves, finely chopped
2 tablespoons curry powder
2 cups quinoa, Quinoa-Toasted Quinoa-Toasted
4 cups water
1/2 cup raisins
1/2 cup slivered almonds, toasted
1/2 cup dried apricot, chopped
2 carrots, finely chopped
1/2 cup peas

Steps:

  • In a large saucepan, cook onion and garlic over low heat, stirring, until softened.
  • Add curry powder and toasted Quinoa , stirring for 1 minute.
  • Add water and carrots, bring to boil, cover, reduce heat to low and simmer 12 minutes or until Quinoa has absorbed all the water.
  • Stir in peas, apricots, almonds, raisins, or cranberries and serve.

CURRIED CHICKEN SKILLET



Curried Chicken Skillet image

This protein-packed skillet dish is loaded with bright flavor. A little curry and fresh ginger make the veggies, chicken and quinoa pop. -Ruth Hartunian-Alumbaugh, Willimantic, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1-1/3 cups plus 1/2 cup reduced-sodium chicken broth, divided
2/3 cup quinoa, rinsed
1 tablespoon canola oil
1 medium sweet potato, diced
1 medium onion, chopped
1 celery rib, chopped
1 cup frozen peas
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
3 teaspoons curry powder
1/4 teaspoon salt
2 cups shredded cooked chicken

Steps:

  • In a small saucepan, bring 1-1/3 cups broth to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes., In a large skillet, heat oil over medium-high heat; saute sweet potato, onion and celery until potato is tender, 10-12 minutes. Add peas, garlic, ginger and seasonings; cook and stir 2 minutes. Stir in chicken and remaining broth; heat through. Stir in quinoa.

Nutrition Facts : Calories 367 calories, Fat 11g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 450mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 6g fiber), Protein 29g protein. Diabetic exchanges

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