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A bowl of curried quinoa with halved cherry tomatoes, sliced zucchini, and chickpeas on a white background.

Curried Quinoa Bowl

Start off your week on a healthy note with this tasty curried quinoa bowl. It’s vegan and gluten free and the flavours pull through to provide an amazing and comforting dish. Quinoa is known by some as a super grain but is actually a high protein seed with considerable amounts of fibre and several B vitamins. Try making this dish the day before you plan on eating it… the flavours mingle and gain momentum as the ingredients are mixed together. Enjoy either hot or cold for a delightfully healthy and protein-packed dinner.
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Servings: 4
Ingredients Method

Ingredients
  

  • ⅓ cup quinoa
  • 2 tbsp coconut oil
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1 onion, finely chopped
  • 2 big cloves garlic, finely chopped
  • 1 yellow bell pepper
  • 6 small baby marrows (zucchinis)
  • 1 tsp freshly chopped ginger
  • 600 g cherry tomatoes, halved
  • 1 tin chickpeas, drained

Method
 

  1. Method
    Add quinoa to a hot pot and toss for 1 minute.Add 3 cups boiling water, turn down the heat and simmer until all the water is soaked up.In a large frying pan, heat coconut oil.Add cumin, coriander, turmeric and cinnamon and fry for 1 minute.Add onion and fry for another minute.
    Add garlic, bell pepper and baby marrows and fry for 5 minutes.Add tomatoes, chickpeas and ginger and mix well.Turn down the heat, cover and simmer for 10 minutes, or until all the veg are cooked and mixture has become saucy.Mix quinoa into the veg mixture and season with salt and pepper.Enjoy!
    Gluten Free | Sugar free | Vegan | Vegetarian 
    Credit to: The Wellness Initiative
    One of The Oak Tree FHC Suppliers.