I strongly believe we all have choices(most of the times!) especially when it comes to food. We may not have access to the healthiest options all the time but we can all make small swaps here and there to make the best of what we have in our pantry. This Thai yellow quinoa curry is a good example of that. Quinoa forms the base of this delicious dish which is full of vegetables, protein rich tofu and lightened coconut milk. The flavors of course comes from delicious Thai yellow curry paste that add a beautiful color and those amazing Thai flavors that we love.

Ingredients for making the quinoa curry
Yellow Curry Paste : I used a premade yellow curry paste from the store. I find it easier since I cant always source the right ingredients to make it fresh. There are a lot of varieties available which are made in Thailand both in stores and online. My favorite is this brand but feel free to choose which one suits your taste and dietary preferences.
If you are vegan, make sure sure it is labelled vegan or does not contain any animal based products in the ingredient list. If you want to make your own curry paste, feel free to do that with any recipe of your choice.
Quinoa : I decided to use quinoa here because it brings a lot of benefits to the table (pun unintended). It is a gluten -free grain that contains all essential amino acids. Quinoa is packed with fiber, folate, manganese, vitamins, copper and complex carbohydrates.
One of the best things about quinoa is how quickly you can cook it both on a stove top and in a pressure cooker like the Instant Pot etc. I personally used to find quinoa quite boring and still find the texture dry (I am a self confessed rice lover!). However the biggest game changer for me personally was what I add to the quinoa. If you struggle to eat more quinoa, my suggestion is to include more flavor and sauces that will help you embrace quinoa. This recipe does just that with the yellow curry paste. I am just taking a leaf out what we parents do while feeding kids to help eat more healthy foods :). If quinoa is not something you enjoy, then you can easily substitute some cooked jasmine rice, brown rice or even serve this over rice noodles.
Vegetables : I used a combination of broccoli, carrots,mushroom, onions and garlic. You can of course use others including squash, cauliflower, potatoes, sweet potatoes, baby corn etc. You can cook the vegetables really well or leave it underdone depending on how you like eating them.
Tofu : I decided to add tofu to the quinoa curry to bump up the protein and make the dish more hefty. You can either cube it or add it crumbled. You can also air fry or pan toast it before adding it. If tofu is not your thing, then try adding cooked chickpeas, red kidney beans, soy(a) chunks or curls, tempeh or even seitan.
Coconut Milk : I used light coconut milk, the kind that is available in cartons. I know its not the full fat variety and skimps on the flavor but hear me out while I make a case for the lighter version. The two main reasons I use the lighter version are
- Lower calories and saturated fat content - I prefer to keep the calories lower wherever possible while cooking without compromising too much on flavor or taste. This also means it cuts down on saturated fat. There is a lot of back and forth about whether saturated fat is okay or bad for you. I am not hear to make any arguments but I prefer keeping it low in my own diet.
- It does not dilute the flavors - I find the full fat coconut milk tends to dilute the flavor a bit too much for my liking. There are times I use it in a smaller amount for the flavor but I prefer adding the lighter version since I can add more of it yet keep the calories and flavors more to my liking.
However as I always say, a recipe is just a guide and feel free to use the full fat version if that suits you.
Other ingredients : One more ingredient that I always add in when making anything yellow curry is curry powder. I feel like it adds an extra bump of flavor. This is totally optional. I use the variety that is typically made in India but you can use any variety of your choice. Besides this, I also add some soy sauce, rice vinegar and a little bit of brown sugar. A neutral cooking oil like avocado and salt rounds off the remaining ingredient list.
Substitutions: Coconut milk is integral to the flavor of a lot of Thai dishes but if you happen to be allergic, try using oat milk which will add the same creaminess. If you do not have any coconut milk on hand, you can also make do with coconut milk powder. To keep the entire thing gluten-free, substitute soy sauce with tamari or coconut aminos.
Want more Thai and Asian flavored recipes? Check out the recipes below
Process for making the quinoa curry
Cook the quinoa : The quickest way to cook quinoa is with a pressure cooker/Instant Pot. Use 1.25 cup of water for every cup of quinoa and pressure cook for 2 minutes. You can also cook quinoa on the stove top. I would start with 1.5 cups of water to 1 cup and add more if required as the quinoa is cooking. It should take around 10-12 minutes of simmering it to cook. You can also use any leftover quinoa you may have in this recipe.
Make the curry base : We will start by gently roasting the vegetables beginning with the onions and garlic followed by other veggies. Once they are partly cooked, we will add some soy sauce. Then, we will add the yellow curry sauce and mix well. I also add the curry powder at this time. Finally, we will add the coconut milk and some vinegar before mixing well. Add some salt if it needs more seasoning.
Bringing it together : Once the curry is ready, add the cooked quinoa and mix . I served it topped with some fresh cilantro leaves and toasted cashews. Feel free to skip them or substitute with anything else of your choice. Serve hot and add a side salad if you want a more full meal.
Meal Prep Tips
Prepping the vegetables : . You can prep the vegetables you want to use and store in the refrigerator for up to 2 days. You can also freeze the vegetable mix in the freezer for up to a month. Add in directly to the pan when you want to cook with them.
and/or
Pre Cooked quinoa : Most of the prep time mentioned in the recipe card is due to the quinoa cooking time. If you have quinoa precooked in the refrigerator or freezer, the meal comes together in 20 minutes or so. Quinoa can be stored in the fridge for 3-4 days and can be frozen for up to 3 months.
Serving, storage and freezing suggestions
Serving
This Thai yellow curry quinoa is a whole meal on its own. It is rich in protein, fiber, complex carbohydrates not to mention micronutrients from the vegetables you choose along with the ones present in quinoa. If you feel you need more accompaniments, a fresh green salad will work great. You can also serve alongside a Thai inspired salad with some peanut butter dressing or even fresh rice paper rolls. If you are looking for drinks to serve alongside, I think some fresh coconut water, salted lemonade or even a cold glass of Thai tea would be great.
Storage and reheating
You can store the quinoa curry for up to 3 days in the refrigerator and for 1-2 months in the freezer. Before reheating, sprinkle a couple of spoons of water or coconut milk on top and reheat in the mirowave until hot. If reheating from the freezer, thaw overnight in the fridge. Reheat in the oven at 350 deg F for 35-40 minutes or in the microwave until hot.
Let me know what you think about this Thai yellow quinoa curry if you try it! It's delicious, filling along with being super good for you. Please feel free to leave your questions and comments below. I love hearing from all of you and will get back ASAP. Want to follow along on social media? Come join us on Facebook, Instagram or Pinterest.
Recipe
Thai Yellow Curry Quinoa
Equipment
- 1 6 qt Instant Pot/ Pressure Cooker
- 1 12" Stainless Steel Pan or Wok
- 1 Air Fryer
Ingredients
- 4-5 tablespoon Vegan Thai Yellow Curry paste
- 1 ½ cup Quinoa
- 2 + 1 cup Water
- 2 cup Light Coconut Milk sub with thick coconut milk if preferred
- 2 cups Broccoli cut in to individual florets
- 2 medium Carrots peeled and cut in to matchsticks
- 1 medium Yellow or Red Onion peeled and finely chopped
- 5 cloves Garlic peeled and finely chopped
- 5 Baby Bellas or White Mushrooms cleaned and sliced
- 1 lb Medium to Firm Tofu
- 4 tablespoon Soy Sauce sub with Tamarind/Coconut Aminos
- 2 tablespoon Rice Vinegar
- 2 tablespoon Avocado Oil or any Neutral cooking Oil
- 1 tablespoon Palm Sugar or Brown Sugar
- Salt and Pepper to taste
Instructions
- Place the quinoa in the "inner" pot of the instant pot. Add 2 cups of water and close the lid. Set the valve to "closed" position and pressure cook at high for 2 minutes. Let the steam release naturally which should take around 20 minutes.
- Cube the tofu and place in the airfryer. Air fry at 400 deg F for 15-18 minutes. Make sure to turn it over at the 8-9 minute mark. You can also pan fry it in some oil and keep aside.
- While the quinoa and tofu are cooking, prepare the vegetables. Heat a wide pan or wok and add 2 tablespoon of neutral cooking oil. Add the onions and saute for 3-4 minutes. Add the garlic and cook for another 2 minutes.
- Now add the broccoli and carrots and let this cook for 5 minutes. Finally mix in the sliced mushrooms. Season with soy sauce and mix well. Add the curry paste and curry powder. Mix well. Let this cook for 2-3 minutes.
- Add the coconut milk, sugar and vinegar. Mix and let this mixture simmer for 5 minutes. Add the cooked quinoa to this mixture and season with some salt and pepper. Let this cook for another minute or two before turning off the heat.
- Serve hot topped with chopped cilantro leaves and toasted cashew nuts.
Notes
- The nutritional values provided are only approximate and not absolute values. Please consult your trusted sources or a nutritionist for exact values.
- Use Tamari or Coconut Aminos in place of soy sauce to keep it completely gluten-free.
- Replace quinoa with cooked brown rice, jasmine rice or rice noodles if you prefer.
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