Seema’s Curried Quinoa


1 cup Quinoa
1 3/4 cups water
salt to taste
to sauté:
1 medium onion, diced
1″ piece of ginger, finely chopped
2 cloves garlic, finely chopped
2 tsp cumin
1 tsp mustard seeds, cracked
2 cups assorted chopped vegetables

  • cauliflower
  • broccoli
  • carrots, finely chopped or minced
  • bell pepper
  • green beans

Seasonings to taste:

  • salt
  • chili powder
  • black pepper
  • mango powder
  • a pinch of ginger powder
  • 1 tsp curry powder or Garanj Masala


  1. Combine 1 cup Quinoa with 1 3/4 cups room temperature water in a saucepan with salt to taste. Bring to a boil and then reduce to a simmer or “slow roll” for 15 to 17 minutes. Remove from heat and allow to cool with the lid on to absorb all of the water.
  2. In a separate cooking pot saute the onions, ginger, garlic, cumin and mustard seeds on medium heat until medium brown.
  3. Mix in chopped vegetables, and add seasonings to taste before covering the pot with a lid and cook until the veggies are cooked, but not mushy.
  4. Add the cooked quinoa, mix well & serve with yogurt and/or limes if desired.
Adapted by Prairie Quinoa from a recipe courtesy of Seema of X-Pressions Esthetique – 5173 Victoria Drive
Vancouver, British Columbia