Creamy Curried Quinoa - Bravabod
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Creamy Curried Quinoa

Valentina

  • Difficulty Easy Difficulty
    • •
  • Time 25"
Carrot Fusion flavor Quinoa Side dish Sweet potato
Carrot Fusion flavor Quinoa Side dish Sweet potato

This recipe is a favorite in my home. Fluffy quinoa combines with a warming blend of spices, tender roasted vegetables, and chickpeas for a very memorable dish. Mayonnaise adds the creaminess factor and is also safe to heat if you prefer to eat this slightly warmed. If you prefer to cut back on the ingredients, the spice blend can be substituted with an equal amount of your favorite curry powder blend. Though if you have the time, I highly recommend the easy one outlined below.

How To MakeDiet Type: Classic

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Freeze For Not recommended

Best by 3-5 days

Shopping List
    Quinoa
  • 1 1/2 cups cooked quinoa
  • 1/2 (15 ounce) can chickpeas
  • 1 small carrot
  • 1 small sweet potato
  • 1/4 cup mayonnaise
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon shallot or onion, finely chopped
  • 1/2 tablespoon high-heat cooking oil
  • 1/2 teaspoon coconut sugar Spice Blend
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
Instructions
  1. Step 1: Preheat the oven to 450°F. Dice the carrot and sweet potato into small, bite-sized pieces (it should make about 1.5 total cups).
  2. Step 2: Toss the vegetables with the coconut sugar and cooking oil. Spread them out on a lined baking sheet and roast them in the hot oven for 10 to 15 minutes, or until fork-tender. Flip the vegetables over halfway through the cooking time. After cooking, transfer the charred vegetables to a plate and let cool.
  3. Step 3: Stir together all of the spice blend ingredients in a small bowl.
  4. Step 4: Add all of the ingredients, including the roasted vegetables and spice blend, to a mixing bowl. Stir everything together until uniform and the mayonnaise has incorporated evenly into the quinoa.
  5. Serve: Grab a fork and enjoy. This quinoa can be enjoyed chilled or warmed.
Nutrition

This recipe is a favorite in my home. Fluffy quinoa combines with a warming blend of spices, tender roasted vegetables, and chickpeas for a very memorable dish. Vegan mayonnaise adds the creaminess factor and is also safe to heat if you prefer to eat this slightly warmed. If you prefer to cut back on the ingredients, the spice blend can be substituted with an equal amount of your favorite curry powder blend. Though if you have the time, I highly recommend the easy one outlined below.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days

Shopping List
    Quinoa
  • 1 1/2 cups cooked quinoa
  • 1/2 (15 ounce) can chickpeas
  • 1 small carrot
  • 1 small sweet potato
  • 1/4 cup vegan mayonnaise
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon shallot or onion, finely chopped
  • 1/2 tablespoon high-heat cooking oil
  • 1/2 teaspoon coconut sugar Spice Blend
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
Instructions
  1. Step 1: Preheat the oven to 450°F. Dice the carrot and sweet potato into small, bite-sized pieces (it should make about 1.5 total cups).
  2. Step 2: Toss the vegetables with the coconut sugar and cooking oil. Spread them out on a lined baking sheet and roast them in the hot oven for 10 to 15 minutes, or until fork-tender. Flip the vegetables over halfway through the cooking time. After cooking, transfer the charred vegetables to a plate and let cool.
  3. Step 3: Stir together all of the spice blend ingredients in a small bowl.
  4. Step 4: Add all of the ingredients, including the roasted vegetables and spice blend, to a mixing bowl. Stir everything together until uniform and the mayonnaise has incorporated evenly into the quinoa.
  5. Serve: Grab a fork and enjoy. This quinoa can be enjoyed chilled or warmed.
Nutrition

This recipe is a favorite in my home. Fluffy cauliflower rice combines with a warming blend of spices, tender roasted vegetables, and lime juice for a very memorable dish. Mayonnaise adds the creaminess factor and is also safe to heat if you prefer to eat this slightly warmed. If you prefer to cut back on the ingredients, the spice blend can be substituted with an equal amount of your favorite curry powder blend. Though if you have the time, I highly recommend the easy one outlined below.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days

Shopping List
    Quinoa
  • 3 cups fresh or frozen rice cauliflower (Note 1)
  • 1 small carrot
  • 1 small sweet potato
  • 1/4 cup paleo mayonnaise
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon shallot or onion, finely chopped
  • 1/2 tablespoon high-heat cooking oil
  • 1/2 teaspoon coconut sugar Spice Blend
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
Instructions
  1. Step 1: Preheat the oven to 410°F. Spread the riced cauliflower over a lined baking sheet. If the rice is frozen, break it up with your hands (there is no need to thaw it). Roast the rice for 8 to 10 minutes. Transfer the cooked rice to a bowl and let cool.
  2. Step 2: Raise the oven to 450°F. Dice the carrot and sweet potato into small, bite-sized pieces (it should make about 1.5 total cups). Toss the vegetables with the coconut sugar and cooking oil. Spread them out on a lined baking sheet and roast them in the hot oven for 10 to 15 minutes, or until fork-tender. Flip the vegetables over halfway through the cooking time. After cooking, transfer the charred vegetables to a plate and let cool.
  3. Step 3: Stir together all of the spice blend ingredients in a small bowl.
  4. Step 4: Add all of the ingredients, including the roasted vegetables and spice blend, to a mixing bowl. Stir everything together until uniform and the mayonnaise has incorporated evenly into the rice.
  5. Serve: Grab a fork and enjoy. This dish can be enjoyed chilled or warmed.
Recipe Notes

Note 1: To make your own riced cauliflower from a head of cauliflower, check out this post.

Nutrition

This recipe is a favorite in my home. Fluffy cauliflower rice combines with a warming blend of spices, tender roasted vegetables, and lime juice for a very memorable dish. Mayonnaise adds the creaminess factor and is also safe to heat if you prefer to eat this slightly warmed. If you prefer to cut back on the ingredients, the spice blend can be substituted with an equal amount of your favorite curry powder blend. Though if you have the time, I highly recommend the easy one outlined below.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-5 days

Shopping List
    Quinoa
  • 3 cups fresh or frozen rice cauliflower (Note 1)
  • 1 small carrot
  • 1 small red bell pepper
  • 1/4 cup mayonnaise
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon shallot or onion, finely chopped
  • 1/2 tablespoon high-heat cooking oil Spice Blend
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
Instructions
  1. Step 1: Preheat the oven to 410°F. Spread the riced cauliflower over a lined baking sheet. If the rice is frozen, break it up with your hands (there is no need to thaw it). Roast the rice for 8 to 10 minutes. Transfer the cooked rice to a bowl and let cool.
  2. Step 2: Raise the oven to 450°F. Dice the carrot and bell pepper into small, bite-sized pieces (it should make about 1.5 total cups). Toss the vegetables with the cooking oil and spread them out on a lined baking sheet. Roast in the hot oven for 6 to 8 minutes, or until fork-tender but crisp. After cooking, transfer the charred vegetables to a plate and let cool.
  3. Step 3: Stir together all of the spice blend ingredients in a small bowl.
  4. Step 4: Add all of the ingredients, including the roasted vegetables and spice blend, to a mixing bowl. Stir everything together until uniform and the mayonnaise has incorporated evenly into the rice.
  5. Serve: Grab a fork and enjoy. This dish can be enjoyed chilled or warmed.
Recipe Notes

Note 1: To make your own riced cauliflower from a head of cauliflower, check out this post.

Nutrition

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Creamy Curried Quinoa

PT25M 1 1/2 cups cooked quinoa 1/2 (15 ounce) can chickpeas 1 small carrot 1 small sweet potato 1/4 cup mayonnaise 1/4 cup fresh parsley, chopped 2 tablespoons lime juice 1 tablespoon shallot or onion, finely chopped 1/2 tablespoon high-heat cooking oil 1/2 teaspoon coconut sugar 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon curry powder 1/2 teaspoon cumin 1/4 teaspoon salt 1/4 teaspoon cayenne pepper Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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