Spicy Curried Quinoa with Ancho Chile Infusion

Recipe Collection: Side Dish

Ancho Chile Infused Curried Quinoa elevates your meals with a gluten-free fusion dish that combines the warmth of curry with a spicy kick from ancho chile powder. This vibrant recipe is perfect as a standalone dish or served over steamed greens for a nutritious main course. The nutty quinoa absorbs the rich flavors, making it a versatile addition to salads, bowls, or as a side.

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Overview

This Spicy Curried Quinoa is a flavorful side dish with a light curry essence and a kick of heat from ancho chile powder. It's perfect as a standalone dish or served over a bed of steamed greens for a nutritious main course.

Diet Type

Gluten-Free

Allergies

None

Cuisine

Fusion

Serving Size: 2

Cooking Time: 40 minutes

Ingredients

• 2 Tablespoons (tbsp) olive oil
• 1 Small onion, minced
• 2 Whole garlic cloves, minced
• 1 Cup quinoa
• 2 Cups chicken broth
• 1 Tablespoon (tbsp) curry powder
• 1 Tablespoon (tbsp) ancho chile powder
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste

Steps

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the minced onion and minced garlic to the skillet. Cook, stirring occasionally, until the onion is soft, about 2 minutes.
3. Add 1 cup of quinoa to the skillet. If the pan seems dry, add more olive oil as needed. Stir the quinoa until it is lightly toasted, about 5 minutes.
4. Pour 2 cups of chicken broth into the skillet and bring to a boil.
5. Reduce the heat to a simmer and add 1 tablespoon of curry powder and 1 tablespoon of ancho chile powder.
6. Cover the skillet and let it simmer until the broth evaporates and the quinoa is tender, about 25 minutes.
7. Season the quinoa with salt and pepper to taste before serving.

Enjoy your Spicy Curried Quinoa with Ancho Chile Infusion!