This Thai Green Curry Quinoa is the perfect high-protein meal that is full of flavor, easy to make, and is absolutely delicious! Colorful veggies combined with healthy quinoa, flavorful onion + garlic + green curry paste. All that and a little tofu too! So easy to customize with your favorite veggies. You can even swap the tofu for tempeh!
Why do I love this Thai Green Curry Quinoa?
- High fiber!
- High protein!
- Healthy + Vegan + I can change up the veggies every time.
- Super easy to make!
- Served in one bowl + cooked in one pot for easy clean up.
- The ingredients are so simple, I always have them in my kitchen ready to go.
- Instead of chopping onions + garlic, I whirl them through my food processor.
- Ready in under 30 minutes.
- Thai food always sounds like a good idea to me. Doesn’t matter what time of day, where I am, or what I am doing. Tara, what do you feel like eating for dinner? Thai food!!!!
- I can add tempeh or tofu and still have a high-protein, meatless meal in minutes! Want to add tempeh instead of tofu? Follow my air fryer tempeh recipe here. Simply air fry your tempeh + toss in the cooked cubes!
- If I am adding tofu or tempeh, I can air fry or bake the cubes while I make the green curry + quinoa!
How To Cook Your Tofu for Thai Green Curry Quinoa:
- Air Fryer Tofu works perfectly in this curry! Click here to learn how to make crispy tofu in your air fryer!
- If you use oil + prefer to pan-fry your tofu, follow my instructions here.
- Prefer to bake your tofu? Click here for my step-by-step process for crispy oven baked tofu.
- New to tofu? Start here with Tofu 101.
Tara’s Other Thai Inspired Favorites:
Thai Salad with Peanut Dressing
Instant Pot Fried Brown Rice (Oil-Free!)
Cauliflower Fried Rice with Tofu
Thai Green Curry Quinoa
April 12, 2021
: 3-4 people
Ingredients
- 2 cups diced onion
- 4 tbsp soy sauce or liquid aminos
- 4 cloves garlic – minced
- 1 inch fresh ginger – finely minced or shredded
- 2 cups water
- 1 cup vegetable broth
- 1 cup quinoa (rinsed well in a mesh strainer, don't skip the rinsing!)
- 1/4 cup green curry paste
- for increased spice level add ½ tsp red pepper powder or thinly sliced thai pepper
- Vegetable Options: 1 head of broccoli cut into florets, 2 cups fresh mushrooms – sliced, 1 cup thinly sliced carrots, 1 red bell pepper cut into strips
- Tofu Options: 1 package of cooked, cubed extra firm tofu (See body of recipe for cooking instructions)
Directions
- Step 1 Heat a large non-stick pan or wok over medium heat. Add onions and soy sauce. Cover and cook over medium heat, stirring often, until onions are translucent (about 5 minutes). Add 1 tbsp water at a time if your onions begin to stick.
- Step 2 Stir in the ginger and garlic. Cover and cook for 2 minutes, stirring often.
- Step 3 Add in the water, broth, and uncooked/rinsed quinoa, cover + reduce heat to low, simmer for 15 minutes.
- Step 4 After 15 minutes, stir in the green curry paste, vegetables, and cooked tofu, cook for 5-7 more minutes or until vegetables are cooked to desired tenderness.
- Step 5 If you like to take up the spice level, now add in red pepper powder or a sliced thai chili pepper,
- Step 6 Gently stir until fully combined.
- Step 7 Garnish with additional red pepper, Thai basil leaves, scallions, and/or crushed peanuts. Eat or serve immediately. This is best when served fresh but can be stored in an airtight container for up to 3 days and eaten as leftovers. Enjoy!
⭐Did you make this Thai Green Curry Quinoa? Love it? Leave a rating + a comment below⭐
📸I love to see your creations! Follow me on Instagram @myvegetarianfamily and hashtag it #myvegetarianfamily
💌Be sure to subscribe here to my weekly emails for tips and recipes so that you never miss a veggie thing!
1 thought on “Thai Green Curry Quinoa”