Nutty Curried Quinoa

Yes, okay, maybe not the most appetizing shot, food in a leftover container, but whatever, I was too busy eating it to photograph it right after I made it.

This was something I definitely made with trepidation, because the ingredients just did not seem to go together: quinoa, carrot juice, curry powder… and yet, they just made something delightfully nutty and delicious.  I highly recommend it – very healthy, high in protein, and gluten-free!

Nutty Curried Quinoa (4 medium-small servings)

Adapted from “Vegetarian Cooking for Everyone,” by Deborah Madison


  • 2 tbsp. olive oil
  • 1 onion, diced
  • 1 c. quinoa
  • 2 tsp. curry powder (I couldn’t taste this enough, so I would recommend adding more to taste if needed)
  • 1 c. peas
  • 2 zucchini, diced – I didn’t have any, so left them out
  • 1 c. carrot juice
  • 2 tbsp. nut butter – I used almond


  1. Heat oil in medium saucepan over medium heat.  Add diced onion and cook until soft and translucent, about 3 minutes.  Stir in quinoa, curry powder, peas, and zucchini.  Cook for 2 minutes, or until fragrant and golden brown.
  2. Add carrot juice and 1 cup water.  Bring to a boil, then lower the heat to low.  Cover, and cook for 15 minutes.
  3. Check to be sure that the quinoa is cooked through, then stir in nut butter, and season with salt and pepper to taste.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: