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If you’re looking for a healthy, easy, and flavorful recipe, this curried quinoa with mushrooms is perfect for you. It combines natural ingredients with aromatic spices to create a nutritious, satisfying dish that’s very simple to prepare at home.
Thanks to the quinoa, you’ll get an excellent source of plant-based protein, while the mushrooms add a delicious touch and a unique texture. The curry and yogurt provide that creamy, spiced flavor that makes this recipe an ideal option for everyday meals or for impressing with something a little different.
In this recipe, we also use freeze-dried mushrooms—a practical and highly versatile alternative that preserves the characteristic flavor and aroma of mushrooms thanks to a low-temperature dehydration process. In just a few minutes, they regain their texture when rehydrated, maintaining qualities very similar to fresh mushrooms. Their sliced format makes them easy to incorporate into stir-fries, sauces, or stews, and their long shelf life makes them a perfect pantry staple for quick cooking without sacrificing flavor or quality.
Ingredients
- 150 g white quinoa
- 450 ml water
- 70 g lyophilized mushrooms
- 8 g organic coconut oil
- 120 g chopped onion
- 20 g curry powder
- 30 g tomato sauce
- 125 g plain yogurt
- 5 g garlic powder
- Salt
- A pinch of ground black pepper
- Fresh parsley
| Nutritional Information per serving | |
|---|---|
| Calories: | 420,6kcal |
| Fat: | 10,2g |
| of which saturates: | 3,9g |
| Carbohydrates: | 63,3g |
| of which sugars: | 7,5g |
| Fiber: | 9,6g |
| Proteins: | 18,9g |
| Salt: | 2,5g |
How to make: Curried Quinoa with Mushrooms
| Preparation time: | 10 minutes |
| Cooking time: | 10 minutes |
| Portion size: | 1 dish |
| Number of servings: | 2 |
| Cooking style: | Mediterranean |
- Thoroughly rinse the quinoa in water to remove the saponins and any bitterness. Rinse several times until the water runs clear.
- Bring the water to a boil with 4 g of salt and add the quinoa. Cook over medium heat until the liquid is absorbed and the quinoa is fluffy.
- Rehydrate the mushrooms in hot water for 1 minute, then drain and set aside.
- In a hot pan, add the coconut oil and chopped onion. Cook until softened.
- Add the mushrooms and sauté for a few minutes.
- Stir in the curry powder, garlic powder, salt, and a pinch of black pepper. Mix well to enhance the aroma.
- Add the tomato sauce and plain yogurt. Stir and cook for a couple of minutes until a creamy sauce forms.
- Serve the curried mushrooms with the quinoa and finish with a sprinkle of fresh parsley on top.
Quick to make - 100%
Ingredients - 100%
Nutritional value - 100%
Flavour - 100%
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