Mandarin Orange and Cashew Quinoa Curry Bowl

Happy Monday! Try this healthy and flavorful quinoa curry dish that comes together in 30 minutes! Serves two and is perfect for an easy Monday night dinner.



  • 1/2 cup of uncooked quinoa; rinsed well
  • 1 Cup of Water
  • 1 tablespoon of olive oil
  • Frozen Onions, Carrots, Zucchini, Red and Green Peppers, Green Beans
  • 2 cloves of garlic, peeled and minced
  • 1 tablespoon of good quality curry powder
  • 2 heaping teaspoons of Thai Roasted Red Chili Paste
  • 2 heaping teaspoons of Sweet Chili Sauce
  • 1/2 block pressed tofu; diced
  • 1 cup of fresh (or canned) diced mandarin oranges
  • 1/3 cup of unsalted roasted cashews
 In a medium saucepan, bring the water and rinsed quinoa to a boil. Once boiling, reduce the heat to a simmer and cover. Cook on low heat for 15 minutes. Remove from heat and allow quinoa to sit for 5 minutes covered. Remove lid and fluff with a fork.
 In a large saucepan, heat oil on medium-high heat. Sauté frozen veggies until they are soft and lightly browned. Add garlic and sauté for a minute or so. Add the curry powder, chili paste, sweet chili sauce.
 Add the quinoa, mandarin orange pieces, cashews and tofu or paneer. Mix well. Heat everything through for 5 minutes at a simmer. Allow mixture to sit for about 10 minutes before serving. This will allow the flavours to develop.
adapted from:

2 thoughts on “Mandarin Orange and Cashew Quinoa Curry Bowl

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