Want to try a healthy and tasty recipe?  This curry quinoa broccoli recipe is as good as it sounds. Make a batch tonight and enjoy!

I’m always on the lookout for new ways to implement quinoa into meals as well as new and interesting recipes to try. So this month, I started sharing with you some of my favorite quinoa recipes that I usually love to serve to someone who is eating quinoa for the first time, and that included some of my favorite ingredients. The first recipe is my quinoa salad recipe in my cookbook, Healthier Steps 125 Gluten-Free Vegan Recipes.

The second recipe Quinoa Broccoli Recipe, I first shared on September 2, 2015. I decided to take new photos and include nutritional analysis. It is another favorite, which is always a winner for my guests and is sure to become a favorite of yours!

Curry Quinoa Broccoli Recipe

Quinoa is steamed to perfection, with flavorful Skillet Broccoli seasoned with onion, garlic, ginger, and curry powder. This a perfect recipe to use leftover broccoli.

Seriously though, every single time I make a new recipe with quinoa, I’m convinced that it’s the best way to prepare it.

You also have to try my Southwestern Quinoa Bake. I have been cooking less brown rice lately and more quinoa in the dishes that I normally use brown rice. It cooks way faster and it is full of nutrients.

Quinoa is so easy to prepare, I love the fact that quinoa is a complete protein and it is not a true grain but a seed. It is naturally gluten-free, and cooks in about 15 minutes. See How To Prepare Quinoa.

It is high in fiber, iron, and calcium and is a good source of magnesium, copper, manganese, and lysine. Quinoa Broccoli can be served as a side without the tofu or as a main dish with added Baked Tofu Nuggets taking this dish to another level or you can add chickpeas. For this recipe, I added curry powder for extra flavor and its anti-inflammatory property.


Scroll down for the detailed recipe, but I suggest reading the complete article for useful tips and suggestions if you want to make a perfect recipe every time.

Quinoa Broccoli Recipe

Why This Recipe Works:

  • This recipe is quick and easy to make.
  • The recipe ingredients are also inexpensive and easily available.
  • I cooked everything in one pot to reduce clean-up time.
  • Delicious spices develop their flavor and ensure that flavor is evenly distributed throughout the dish.
  • The rich and powerful flavors of the vegetable broth, Cayenne pepper, and curry powder are sure to knock your socks off.
  • Apart from its deliciousness, this curry quinoa broccoli recipe is quite healthy. Both broccoli and quinoa are nutrient-dense and provide various health benefits. Broccoli is rich in folic acid, antioxidants, and dietary fiber. Quinoa is high in protein, a great source of riboflavin, magnesium, and potassium. Together they make a perfect power couple.
  • This savory curry and quinoa dish is the way to go whether you’re looking for healthy recipes or a delectable main dish for Meatless Monday.
  • It’s wonderful for a potluck or to bring as a colorful dish to any gathering.
  • This Curry Quinoa Broccoli recipe is highly adaptable, so you can make it your own based on what you have on hand. If you have some vegetables that are about to expire, cut them up and put them into this recipe.

How To Make Curry Quinoa Broccoli Recipe?

Making this healthy dish is much easier than it sounds. You will require a few handfuls of simple ingredients and a few simple steps to follow:


  • Quinoa
  • Vegetable broth
  • Coconut oil
  • Onion
  • Garlic
  • Ginger
  • Spring onion
  • Curry powder
  • Salt
  • Broccoli florets
  • Baked Tofu, *link to the recipe
  • Cayenne pepper, (optional)


  • Rinse quinoa using a fine-mesh strainer. Place quinoa and water or vegetable broth in a medium pot over medium-high heat, bring to boil.
  • Cover pot and reduce to simmer, cook for 15 minutes or until quinoa is tender. Fluff with a fork and remove from heat.
  • Heat oil in a large saucepan over medium heat, add onions, and cook until soft for about 2 minutes. Stir in garlic, ginger, spring onions, curry powder, salt, and broccoli. Saute until broccoli florets are tender, about 3 minutes.
  • Stir in quinoa to fully coat, tofu nuggets, and cayenne. Serve immediately.

Serving and Substitution Ideas

Here are a few of my favorite serving ideas and substitutions:

  • Add more vegetables if you want! Spinach, tomatoes, leeks, peas, and zucchini are some of my favorite additions.
  • Add a protein source, such as chickpeas or lentils, to bulk up this dish. 
  • If you love a spicier dish, you may add a freshly chopped red chili pepper or a teaspoon of finely ground red pepper.
  • If you want to change up the things, try using some fresh parsley or cilantro.
  • I have used coconut oil for this recipe, which has a rich and earthy flavor. If you don’t have it, no problem! You can use any vegetable oil for this recipe.
  • Thinly sliced almonds would also be a lovely addition to this dish if you like a little extra crunch and can eat nuts. If desired, sunflower or pumpkin seeds could be added.
  • If you like, squeeze a lemon or sprinkle Vegan parmesan cheese before serving.

Chef’s Notes

  • Before cooking quinoa, be sure to thoroughly rinse it in a fine-mesh strainer. This removes the seeds’ bitter saponin coating.
  • I cooked quinoa in vegetable broth, which gives it a nice flavor. You could also swap out the vegetable broth with chicken broth or water if you prefer.

Broccoli Quinoa Recipes

  • What Is the Best Way to Store This Dish?

This delectable recipe keeps well, making it an excellent choice for meal preparation. If there are any leftovers, make absolutely sure to just let them cool to room temperature before putting them in an airtight container so that they don’t spoil. Once properly stored, you have two options for storing the dish:

  • Refrigerate for 4-5 days.
  • Freeze for up to three months.

Other Flavorful Quinoa Recipes To Try:

Frequently Asked Questions

Some of the most frequently asked questions about this dish are as follows:

What Is The Distinction Between Red And White Quinoa?

The lightest quinoa is white quinoa, which has a mild flavor. The flavor of red quinoa is slightly nuttier, and the texture is a little chewier. In this recipe, you can use anyone.

What Is The Best Way To Cook Quinoa?

Cook the quinoa as directed on the package. Rinse the quinoa if the package does not state that it has been rinsed. Quinoa is cooked when the little ring separates from each grain of quinoa. More information on how to prepare quinoa can be found here.

What Are The Health Benefits of Quinoa?

Quinoa, a naturally gluten-free grain rich in vitamins, minerals, fiber, and protein is often regarded as one of the world’s healthiest foods. Quinoa has been consumed by humans for hundreds of years, and its popularity has skyrocketed in recent years as a ‘Superfood.’

Here are a few of quinoa’s most notable health benefits:

  • More fiber than other grains, which keeps you fuller for longer and regulates your blood sugar.
  • Reduces blood sugar and cholesterol levels.
  • Helps with weight loss
  • It possesses all 9 essential amino acids, making it a complete protein source.
  • Enhances metabolic function
  • Antioxidants are powerful antioxidants that help the body combat damaging free radicals.

Why Is Broccoli A Superfood?

Broccoli is known to be a Superfood. It’s low in calories but high in nutrients and antioxidants, which help with a variety of human health issues.

  • Improves cardiovascular health by lowering LDL cholesterol levels;
  • Helps prevent cataracts and age-related macular degeneration;
  • Dietary fiber in broccoli can aid in promoting regularity, preventing constipation, maintaining a healthy digestive system, and lowering the risk of developing cancer.
  • Broccoli also reduces the risk of diabetes
  • According to some scientists, cruciferous vegetables like broccoli can play a role in “green chemoprevention,” a practice in which people utilize the entire plant or its extracts to benefit prevent cancer.
  • Broccoli, according to a 2014 study, may have anti-inflammatory properties. In lab studies, scientists discovered that sulforaphane in broccoli had an antioxidant impact that helped lower inflammation markers.

Is Broccoli Good For Weight Loss?

Broccoli is a vegetable that is frequently recommended for weight loss. This is due to its low-calorie content and high water content. Broccoli is high in fibers that aid in weight loss. Fiber is the slowest-digesting carbohydrate and hence keeps you full for the longest period. It also helps with weight loss by reducing cravings.

Is It Ok To Eat Broccoli Every Day?

Broccoli is generally considered to be safe for consumption, with very minor adverse effects having been reported. Because of the high fiber content in broccoli, gas and bowel irritation are the most typical adverse effects. “All cruciferous veggies can cause gas,” says the study, “but the health advantages exceed the discomfort.”

Can I Use Other Vegetables?

Of course, you can make this recipe with any vegetables you choose. Zucchini, beans, mushrooms, and spinach are some of my favorite additives. This dish is ideal for utilizing any leftover vegetables in your refrigerator. If you don’t have fresh vegetables, you can use frozen ones instead.

Is It Possible To Freeze This Dish?

Yes. Simply allow this dish to cool to room temperature before transferring it to any airtight container. You can freeze it for up to 3 months once you’ve done that. Simply keep in mind that frozen vegetables will lose their crispness and will have a texture similar to that of a reheated frozen vegetable.

What Can I Substitute For Quinoa?

If you don’t want to use quinoa, you can substitute millet, couscous, lentils, rice, chickpeas, or sweet potatoes. In this dish, any of these will work well.

How Can I Make This Dish More Filling?

You can also add a protein source to make this meal even more fulfilling. Chickpeas and lentils are two of my favorite proteins to utilize in this dish. If you’re not concerned with maintaining a vegan diet, you can also include chicken or shrimp.

Can Quinoa Be Eaten Every Day?

Quinoa is a versatile grain that can be eaten for breakfast, lunch, or dinner. However, it is better to have a healthy meal before bedtime, such as quinoa. Because of its high protein and magnesium content, it works by relaxing the muscles and inducing sleep.

One to two cups of cooked quinoa per day is adequate. Also, if you get a stomach ache, itching, or vomiting after eating quinoa, you should stop eating it.


Give this a shot. It’s incredibly delicious and super easy.  And as always, I would love to hear from you. Feel free to leave any feedback or share your own experience with us in the comments section below.

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Curry Quinoa Broccoli in a white bowl

Curry Quinoa Broccoli Recipe

This amazing Quinoa Broccoli Recipe is so flavorful, it is easy to prepare and healthy, perfect for lunch or dinner. It is made with easy to find ingredients in your pantry.
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Curry Quinoa Broccoli Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 306kcal


  • 1 cup dry quinoa (3-4 cups cooked)
  • 2 cups vegetable broth or water
  • 2 tablespoons coconut oil
  • 1/2 medium onion chopped
  • 3 cloves garlic minced
  • 1 inch ginger grated
  • 3 spring onion chopped
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 2 cups broccoli florets chopped
  • 1 cup Baked Tofu *link to recipe
  • Pinch of Cayenne pepper (optional)


  • Rinse quinoa using a fine mesh strainer. Place quinoa and water or vegetable broth in a medium pot over medium-high heat, bring to boil.
  • Cover pot and reduce to simmer, cook for 15 minutes or until quinoa is tender. Fluff with a fork and remove from heat.
  • Heat oil in a large saucepan over medium heat, add onions and cook until soft about 2 minutes. Stir in garlic, ginger, spring onions, curry powder, salt, and broccoli. Saute until broccoli florets are tender, about 3 minutes.
  • Stir in quinoa to fully coat, tofu nuggets and cayenne. Serve immediately.


Calories: 306kcal | Carbohydrates: 37g | Protein: 13g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 784mg | Potassium: 467mg | Fiber: 6g | Sugar: 3g | Vitamin A: 645IU | Vitamin C: 44mg | Calcium: 140mg | Iron: 4mg