Pineapple & Almond Quinoa Curry Bowl

Looking for something to spice up your week?

Well what about a delicious bowlful of fresh veggies and healthy quinoa mixed with mild curry topped with crunchy almonds and fresh pineapple…Not Bad Eh!

This, really is one of the easiest dishes I have tried in a long time. Every one has gone Quinoa mad these days.. The ingredient list may seem long it is such an easy meal to throw together. The quinoa can be cooked in advance and you can use frozen pineapple if you don’t have time to slice up a fresh one (…don’t be lazy, use a fresh one!)

Feel free to swap in your favourite veggies. And if you are not a fan of pineapple, you can easily add sultanas, mango or anything you choose instead.

However, please be aware, the pineapple and Almond combination really makes this dish. It can be served a protein-packed vegetarian main course or as a side dish. It can also be served at room temperature as a salad, especially good with salmon or chicken.

Please contact me if you’d like to participate in either feature with a guest post.

I’d love to have some contributors to mix things up a bit on the blog. Hope you are all having a wonderful weekend! & Sure if your get bored, come along and here me preach at DCF Church 11am tomorrow

Pineapple & Almond Quinoa Curry Bowl

These amounts will easily feed 5 people

What You Need:

1 cup of uncooked quinoa; rinsed well

1 and 1/2 cups of water

1 tablespoon of coconut oil

1 small onion, diced

3 cloves of garlic, peeled and minced

1 red pepper, diced

2 carrots, peeled and chopped

1 large courgette, chopped

1 tablespoon of good quality curry powder

1/2 teaspoon of ground coriander

1 cup of diced pressed tofu

salt and pepper to taste

1 cup of fresh diced pineapple

1/2 cup of vegetable stock

½ cup of coconut milk

3/4 cup of unsalted roasted almonds

2 tablespoons of freshly chopped coriander

Lets Get Cooking:

In a medium saucepan, bring the water and rinsed quinoa to a boil. Once boiling, reduce the heat to a simmer and cover. Cook on low heat for 15 minutes. Remove from heat and allow quinoa to sit for 5 minutes covered. Remove lid and fluff with a fork.

In a large saucepan, heat oil on medium-high heat. Sauté onions until they are soft and lightly browned. Add garlic and sauté for a minute or so. Add the peppers, courgette and carrots. Sweat the vegetables for 5 minutes and then add the curry powder, coriander powder. Add the vegetable stock and coconut milk to create a sauce. Season with salt and pepper.

Add the quinoa, pineapple pieces, cashews and tofu or paneer. Mix well. Heat everything through for 5 minutes at a simmer. Allow mixture to sit for about 10 minutes before serving. This will allow the flavours to develop. Note: Add more vegetable stock if the curry begins to get too dry. You want a consistency like a risotto, not a soup.

Garnish with fresh coriander &  Enjoy!

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