Curried Tri-Color Quinoa


Curried Tri-Color Quinoa

Quinoa is definitely taking over restaurant and home kitchens around the world, but I like to put my own spin on it. I prefer tri-color quinoa, partially because it's pretty, and I love the added crunch and protein of the peanuts or cashews.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Allergens: Tree Nuts
  • Servings: 4 -6


  • 1 cup quinoa
  • 3 tablespoons canola oil
  • 1/2 cup peanuts or cashews (raw)
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 sprig curry leaves
  • 1/2 yellow onion (finely chopped)
  • 2-3 green chilies (chopped, optional)
  • 1 tablespoon curry powder
  • 1 medium tomato (chopped)
  • 1 tablespoon fresh ginger (grated)
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 2 cups vegetable broth
  • 2 tablespoons lemon juice
  • 1/4 cup cilantro (washed, finely chopped)
  • Salt
  • Orange or lemon slice (for garnish)


  1. Heat oil in pan.
  2. Add raw peanuts or cashews and lightly fry for 2 minutes.

  3. With slotted spoon, remove peanuts or cashews and set aside on paper towel. 

  4. Add mustard and cumin seeds to oil in pan.
  5. When crackling starts, add curry leaves, chopped onions, and green chilies, and cook for 1-2 minutes.

  6. Add salt and curry powder and stir, letting cook for another minute.  
  7. Add ginger, peas, corn, and chopped tomato, and cook until tomato turns mushy (about 2-3 minutes).  
  8. Add vegetable broth and bring to boil.
  9. Stir in quinoa and lemon juice and let boil for 2-3 minutes.

  10. Reduce flame to medium-low, cover with lid, and let cook until all liquid is absorbed by quinoa (about 15 minutes).
  11. Turn off flame and stir in peanuts or cashews and finely chopped cilantro.

  12. Gently fluff up with fork, cover, and let rest for another 5 minutes before serving.

Bon appétit!