This curry vegetable quinoa pilaf is an easy and delicious side dish. This vegetarian dish only takes 15 minutes to make.
I’ve rediscovered my love for quinoa. In the fall it is nice to try different grains and I find quinoa the easiest to play around with, like this curry vegetable quinoa pilaf recipe. It only takes 15 minutes to make and you have a easy, tasty and healthy side dish. My husband has remarked more than once recently that he’s a new fan of quinoa.
This recipe only takes 15 minutes because you are using already cooked quinoa. I cooked two dry cups of quinoa and made several meals from it. So take the time to make a big batch and use it for the next couple days. Or freeze it. I love quinoa because:
- it doesn’t have much taste to me but it does have a lot of texture so it makes a great base
- it’s gluten free and easy to freeze
- it can be used for both sweet and savory dishes
- you can even bake with it and make muffins, cereal, granola, etc
- a great source of protein an it’s one of the few plant foods that is a complete protein. Read more about quinoa here.
Curry Vegetable Quinoa Pilaf
Here we go. First chop the carrots and cauliflower and microwave for about 4 minutes. When that is finished, melt one tablespoon butter in a pan and saute the vegetables and spices. Add in your cooked quinoa and the other tablespoon of butter and cook for a few minutes so all the flavors meld. Top with toasted sliced almonds and serve.
Other than being such a quick and flavorful side dish, this recipe is very versatile too. You could mix up the vegetables with some spinach, zucchini and grape tomatoes along with some Italian seasoning and garlic. Or maybe some Greek seasoning and feta cheese instead of the almonds. Here is an older post of lemony marinated vegetable quinoa salad that you might also like. I hope you give this quinoa side dish a try. It’s easy, healthy and most of all, it’s tasty. Enjoy!
- 1 cup carrots, chopped
- 1 cup cauliflower chopped
- 2 Tablespoons butter
- 2 cups quinoa, cooked
- 1 teaspoon curry powder
- 1 Tablespoon nutritional yeast
- ¼ cup raisins
- ¼ almond slices, toasted
- 1 teaspoon garlic
- ½ teaspoon salt
- Place the carrots and cauliflower to a microwavable safe dish and cook for 4 minutes.
- Add 1 Tablespoon of butter to a saute pan to melt and then the cooked cauliflower and carrots.
- Sprinkle the curry powder, nutritional yeast, salt, raisins and garlic over the vegetables and mix well.
- Add in the cooked quinoa and lastly 1 tablespoon of butter and cook for a few minutes so the flavors meld.
- Top with nuts and serve.
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More vegetable side dishes!