Curried Quinoa & Vegetables with Cilantro-Lime Vinaigrette

It's no secret that I love cilantro. 

I used to think basil was my favorite herb, but lately, cilantro has won by a landslide. Switching to a more plant-based diet has allowed me to delve into more ethnic foods, and those usually involve cilantro, somewhere, somehow. 

This meal is my own unique take on an alternative curry. You still get the delicious warm spice of curry, but alongside a refreshing vinaigrette that's got a tangy kick. If flavor is your thing, this recipe is the way to go. Plus, it's super easy and quick to make! 

Curried Quinoa & Vegetables with Cilantro-Lime Vinaigrette


For stir-fry:
3/4 cup quinoa
1 1/2 cups water
3 or 4 cups of varied veggies, cubed
1 medium onion, diced
pinch of salt & pepper
pinch of garlic granules
2 tsp curry powder or to taste

For vinaigrette:
1 cup chopped cilantro
1 lime, juiced
2 cloves garlic, minced
2 tbsp onions, diced
1 tsp cumin
1/2 cup apple cider vinegar
1/8 tsp red pepper flakes


Add the quinoa, water and half the curry powder to a medium pot and cook until done (about 14 mins). In the meantime, chop up your veggies and add them to a medium pan along with remaining curry powder and other seasonings. Sautee until cooked to desired consistency. To avoid sticking, add water by the tablespoonful to the pan. 

Meanwhile, add all vinaigrette ingredients to a blender and blend until smooth. Adjust to taste. If you like a slightly less vinegar taste, reduce amount to 1/4 cup and add more slowly if needed. 

Mix all ingredients together in the pot, or add vinaigrette separately in your bowl. Enjoy!

*Note: Feel free to switch things up--you could use rice and beans (pictured first) instead of quinoa and broccoli. Play around with your favorite combinations and flavors.