Quinoa Curry Bowl


  • Quinoa Curry Bowl2 cups cooked quinoa
  • 1 bag (16 ounces) of frozen "stir fry" blend veggies
  • 1 bag (16 ounces) frozen "pepper blend" veggies
  • 1 T minced garlic (4 to 5 medium cloves)
  • 2 tsp. minced fresh ginger
  • 1-2 tsp. curry powder
  • 2 T tahini (ground sesame paste)
  • 1/2 avocado (optional)


  1. 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.
  2. When the veggies have thawed and softened (5 to 10 minutes), increase the heat to medium-high and stir in the garlic, ginger, and 1 teaspoon of curry powder. You can add another if you like a strong curry flavor. Cook, 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.

Preparation and cooking time: 15 minutes total
Serves: 2 as a main dish, 4 as a side dish 

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