This Curried Veggie, Chickpea, and Quinoa Stir Fry is full of bold flavors and fresh vegetables, plus it’s ready in minutes … the perfect dinner for a busy weeknights!
The past two days have been nice and cool here. I’ve been waiting for this weather!
Now that the weather is cooling off, so is my apartment. My home has huge windows on one side, which I love, but it sure does get hot in there (even with A/C blasting) during summer. The last thing I wanted to do most days was heat it up even more by cooking!
Cooler weather makes it harder to rationalize takeout, plus I enjoy cooking more at this time of year. A hot, savory meal is the perfect end to the day!
And this Curried Veggie, Chickpea, and Quinoa Stir Fry is exactly what I’ve been craving lately.
You are going to love this Curried Veggie, Chickpea, and Quinoa Stir Fry! It’s kind of like fried rice, except much healthier, and the quinoa has tons of protein.
This tasty quinoa stir fry recipe is packed with yummy flavors, but the best part is that it’s seriously fast to make. If you’re organized (prep all the ingredients before you start), you can have this meal on the table in 30 minutes or less.
And this stir fry quinoa isn’t just fast, it’s also super delicious. I used red curry powder to season this dish, and it adds so much flavor. Love it … and so easy!
How to Make Curried Veggie, Chickpea, and Quinoa Stir Fry
Before you get started, make sure to prep all the ingredients for your quinoa stir fry … once you get going, things move fast!
You’ll start by sauteing the vegetables—onions, red peppers, and yellow squash (sub zucchini, if you wish)—in a hot pan. The veggies cook quickly and get browned around the edges, adding a subtle smokey flavor to the finished dish.
Between the beans and the quinoa, this quinoa stir fry recipe is packed with protein … plus, it’s just super delish!
Serve this Curried Veggie, Chickpea, and Quinoa Stir Fry on busy weeknights or any night you’re craving a fast, tasty meal.
This Curried Veggie, Chickpea, and Quinoa Stir Fry is full of bold flavors and fresh vegetables!
- 2 cups vegetable broth
- 1 1/2 cups quinoa
- 1 tbsp extra virgin olive oil
- 1 small onion, thinly sliced
- 1 large red pepper, thinly sliced
- 1 medium yellow squash, quartered and sliced
- 3 large garlic cloves, minced
- 1 tbsp red curry powder, or other curry powder
- 1 tsp salt
- 1 (15-oz) can chickpeas, drained and rinsed
- 2 tbsp chopped cilantro, plus more for serving
Bring broth and quinoa to a boil in a medium pot.
Cover pot and reduce heat to a low; cook until broth is absorbed and quinoa is tender, about 15 minutes.
Remove quinoa from heat, fluff with a fork, then recover. Set aside.
While quinoa is cooking, heat olive oil in a large skillet over medium-high heat.
Add onion and peppers to oil; cook, stirring frequently, until vegetables begin to brown around edges.
Stir squash into skillet and cook until it begins to brown, stirring frequently.
Reduce heat to medium and allow pan to cool for a few minutes.
Add garlic, curry powder, and salt to pan. Cook until fragrant, about 30 seconds to 1 minute, stirring constantly.
Mix in chickpeas and cook for a minute, or until heated through.
Add cilantro and quinoa to vegetables and stir until well combined. Season to taste with additional salt.
Serve immediately, sprinkled with additional cilantro, if desired. Enjoy!
More Curried Veggie, Chickpea, and Quinoa Stir Fry Tips
Not a curry fan? This meal would be just as delicious made with other seasonings.
Try a mixture of fresh herbs, a combination of cumin, oregano, and crushed red pepper flakes, or even a blend of soy sauce, sesame oil, and sriracha … yum!
However you prepare this Curried Veggie, Chickpea, and Quinoa Stir Fry, it’s sure to become part of your regular meal rotation!
Have you been looking forward to cool fall weather as much as me?