Curried Quinoa with Blueberries and Snap Peas

Curried Quinoa with Blueberries and Snap Peas

Curried Quinoa with Blueberries and Snap Peas

Curry powder is usually a mix of spices such as coriander, turmeric, fenugreek, and ground chili. It’s a wonderful complement to the sweetness of blueberries.

  • 8Servings


  • 2 Tbs. plus 2 tsp. coconut oil, divided
  • 2 cups quinoa, rinsed and drained
  • 3 Tbs. curry powder
  • 1 pinch salt, optional
  • 1 medium shallot, finely chopped (1/4 cup)
  • 1 1/2 cups fresh snap peas
  • 2 cups fresh blueberries
  • 1 cup plain non-fat Greek yogurt
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped unsalted cashews or roasted peanuts


1. Melt 2 Tbs. coconut oil in large saucepan over medium-high heat. Add quinoa and curry powder. Sauté 1 to 2 minutes, or until lightly toasted and fragrant. Add 4 cups water and salt (if using), and bring to a boil. Reduce heat to medium-low, cover, and simmer 12 minutes without stirring, or until quinoa is cooked through and water is absorbed. Remove from heat, and keep covered.

2. Melt remaining 2 tsp. coconut 
oil in medium skillet over medium heat. Add shallot, and sauté 2 minutes, or until translucent. Stir 
in snap peas, and sauté 5 minutes. Add blueberries, and cook 30 seconds, or until warmed through.

3. Combine blueberry mixture and quinoa in large bowl. Serve dolloped with yogurt and sprinkled with mint and cashews.

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Nutrition Information

  • Calories: 278
  • Carbohydrate Content: 39 g
  • Fat Content: 10 g
  • Fiber Content: 6 g
  • Protein Content: 11 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 16 mg
  • Sugar Content: 6 g