Steak Salad

Vegetable Curry with Quinoa

Prep Time: 30 minutes   |   Yield: 6 servings


  • 1 cup quinoa
  • 2-3 tablespoons cooking oil
  • 2-3 cups vegetables, fresh or frozen, suggested vegetables: canned chickpeas (drained and rinsed), slice onions, fresh spinach, frozen green peas, diced cauliflower, thinly sliced carrots
  • 3/4 cup Yellow Thai Curry sauce



  1. Prepare quinoa according to package directions. Set aside.
  2. Heat oil in large skillet and saute onion over medium heat for 3-5 minutes or until onions begin to soften.
  3. If using hard, raw vegetables like carrots or cauliflower, add them next and saute until just softened (3-5 minutes).
  4. If using frozen vegetables, saute for 3-5 minutes until full defrosted and warmed through.
  5. Add chickpaes (if using) and stir until warmed through.
  6. Add the sauce and bring the curry to a simmer.
  7. Serve over quinoa or rice.