Quinoa Curry Bowl

This quick and easy dish uses “stir fry” frozen vegetables, along with fresh ginger and garlic. Frozen veggies have come a long way, and can be a healthy and delicious meal addition. Look for 100% vegetables without any added salt or oil. Happy Herbivore

Quinoa Curry Bowl

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  • Prep Time


  • Total Time


  • Servings



  • cups quinoa (dry/uncooked)

  • 2

    tsp onion powder

  • 3

    teaspoon curry powder

  • 32

    ounces frozen “stir fry” blend vegetables

  • 2

    tablespoon minced garlic (4 to 5 medium cloves)

  • 2

    teaspoon minced fresh ginger

  • ¼

    cup tahini

  • ½

    avocado (optional)

  • sesame seeds to garnish (optional)

  • lower fat option: omit tahini, add 3 cups peas


1. Stir 3 cups of water, quinoa, onion powder, and 1 teaspoon curry powder together in a medium saucepan, and bring to a boil. Reduce heat to a low simmer and cook covered with a tight-fitting lid for 15 minutes. 2. While the quinoa is cooking, place the frozen vegetables into a skillet or soup pot on medium-low heat covered 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. 3. When the vegetables have thawed and softened (5 to 10 minutes), increase the heat to medium-high and stir in the garlic, ginger, and 2 teaspoon curry powder. Continue cooking, stirring for 1 to 2 minutes. Remove the pan from the heat and add the tahini, adding a little water as needed to mix thoroughly. Stir the quinoa into the vegetables. Serve as is or with diced avocado and/or sesame seeds on top.


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