Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

  • Home
  • About Me
  • Recipes
    • Appetizers
    • Beverages
    • Blender
    • Breakfast
    • Chia Seeds
    • Dehydrator
    • Desserts
    • Dressings & Sauces
    • Hemp Seeds
    • Main
    • Sides
    • Soups
    • Tempeh
  • Contact
  • Shop

Curried Quinoa & Broccoli

March 25, 2014 by christine

I’ve been a little obsessed with this refrigerated package of simply pre-cooked lentils from Trader Joe’s.

IMG_4888

For a few dollars, it has 5 large servings that are ready for soups, salads, or any other fast weeknight creation. And it comes in a packed loaf that’s easy to slice into servings and break apart.

IMG_4889

Last night I tossed a large serving with chopped tomato, bell pepper, and carrots and tossed in garlic powder, dried parsley, salt, a smokey seasoning blend, lemon juice, and nutritional yeast to taste.

IMG_4890

It made a great one-pot meal for me that was a beautiful presentation of color.

IMG_4895

And it was simple and fast which is perfect after a busy Monday.

Tonight I was craving quinoa and needed to use up the last bit of broccoli in the fridge, so I paired the two in a quick quinoa recipe with great flare and texture.

Curried Quinoa & Broccoli

  • 1/2 cup quinoa, rinsed
  • 1 cup of rough chopped broccoli
  • 1 clove of garlic, minced
  • 1 tsp. of curry powder
  • 1 tbsp. of miso paste
  • 1 tsp. of freshly grated ginger
  • 1 tbsp. apple cider vinegar
  • 2 cups of water

Place all ingredients into a medium sized soup pot and bring to a boil over medium high heat. Reduce heat to a simmer and cover simmering for 25 minutes stirring frequently. Serve and enjoy. Makes 2 servings.

I skipped adding oil into this recipe and I don’t think it needed it, the broccoli broke down and blended with the quinoa giving it a hearty and rich texture.

IMG_4902

And it was great topped with nutritional yeast and a dash of smokey seasonings, the curry flavor is present and counters the strong broccoli flavor without being too strong. The ginger and garlic add a nice zing.

IMG_4903

And leftovers would be great chilled over a salad the next day.

Filed Under: Main, Recipes Tagged With: broccoli, curry, ginger, lentils, quinoa

Comments

  1. Jennifer says

    March 26, 2014 at 7:02 am

    OHHHHHHH! I forgot to tell you!!!!! Because of your post a while back – I specifically looked for these when I was at Trader Joe’s during my time off earlier this month! I bought them and they have been in my frig! I hope to do something with them in the next week or so! This looks wonderful! LOVELY flavors, here! Thanks for the suggestions…I know I will LOVE them!

  2. Cindy Shear says

    March 26, 2014 at 7:14 am

    Hi, You might want to add the miso, diluted in cool water at the end. Boiling it kills off the beneficial enzymes!
    Sounds comforting, and good.

    Thanks!

  3. Kristi @ My San Francisco Kitchen says

    March 28, 2014 at 10:12 am

    I haven’t seen that at my TJs, I will have to look! Great quinoa dish :)

Hello! I'm Christine, an IT Professional in Northern California. I'm also passionate about a healthy, plant based lifestyle, running, fitness, and being eco-friendly. 40 (ack!), married, with furkids. Read More…

Connect

Tags

avocado banana broccoli carrots curry dining out eating out garlic ginger health news healthnut healthy healthy recipe hemp seeds kale lentils news oil free oil free recipe plant-based plant based plant based dining out plant based eating out plant based news plant based recipe quinoa raw vegan raw vegan recipe running running news salad simple plant based meals simple vegan meals smoothie spinach tahini tempeh tofu vegan vegan dining out vegan eating out vegan news vegan recipe vegan runner zucchini

Sign up now for 10 Weeks to Vegan, the free guided challenge that will make your transition to veg eating a little easier and a lot more fun!

Copyright © 2025 · Beautiful Pro Theme on Genesis Framework · WordPress · Log in