Curried Quinoa Risotto (Gluten-Free, Vegan)

Print Friendly, PDF & Email

Curried Quinoa Resotto

This dish is so much healthier than regular white rice risotto because it is high in protein and has a lower GI (glycemic index). It doesn’t cause a sharp blood sugar spike like regular risotto does. The leftover can be served warm or cold.


1 Tbsp olive oil
1 cup quinoa
1/2 onion, chopped
1 garlic clove, chopped
1 tsp ginger, chopped (optional)
2 cups vegetable broth
2 tsp curry powder
3 cups vegetables, diced (I used a carrot, zucchini, yellow squash and asparagus.)
1 tsp salt
Dash cayenne (optional)


  1. Heat olive oil in a pan. Add chopped onions, garlic and ginger and sauté until onions are tender.
  2. Add quinoa and sauté a few more minutes.
  3. Add vegetable broth and bring to a boil. Reduce to a simmer and add curry powder. Cover.
  4. While the quinoa is being cooked, add vegetables (starting with the ones that will take longer to cook).
  5. When all water is absorbed, remove from heat. Adjust the taste with about 1 tsp of salt and some cayenne (if you like it hot).
  6. Infuse love and serve!

Servings: 4