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    Salted Plains » Recipes » Entrees

    Curried Coconut Quinoa Bake

    Published: Oct 11, 2017 by Tessa · This post may contain affiliate links · 14 Comments

    Jump to Recipe Print Recipe

    Curried Coconut Quinoa Bake makes for an easy, one-pot, weeknight meal full of plant-based protein. Gluten-free, vegan.

    Curried Coconut Quinoa Bake makes for an easy, one-pot weeknight meal. Gluten-free, vegan. Autumn, almost immediately, makes me feel like a better cook. Stews, skillets, chilis, and casseroles become heavy on rotation, and the leftovers they leave seem to make the best-packed lunches.

    Curried Coconut Quinoa Bake makes for an easy, one-pot weeknight meal. Gluten-free, vegan.Curried Coconut Quinoa Bake makes for an easy, one-pot weeknight meal. Gluten-free, vegan.Maybe it's the fact that these types of dishes are usually one-pot wonders, or maybe it's due to their comfort factor.

    Fall vegetables like squash, sweet potatoes, broccoli and cauliflower, are hearty, satisfying, and just make you feel good.

    Curried Coconut Quinoa Bake makes for an easy, one-pot weeknight meal. Gluten-free, vegan.This curried-coconut quinoa bake is just one such healthy one-pot meal that makes the term "fix it and forget it" rings true.

    All the ingredients—quinoa included—go into the baking dish together. With water to start, and coconut milk added at the end and covered tightly with foil, the oven works magic.

    No extra pans to clean. No worries about mushy quinoa. Just pure comfort food in a little over 30 minutes.

    Curried Coconut Quinoa Bake makes for an easy, one-pot weeknight meal. Gluten-free, vegan. If you have other quinoa meals you're making this fall, check out my friend Kathryne's tips for perfect quinoa!

    Make a Salted Plains recipe? I'd love to see! Tag your creations on Instagram with #saltedplains.

    Curried Coconut Quinoa Bake makes for an easy, one-pot weeknight meal. Gluten-free, vegan.

    Curried Coconut Quinoa Bake

    Curried Coconut Quinoa Bake makes for an easy, one-pot, weeknight meal. Gluten-free, vegan. 
    5 from 3 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 35 minutes
    Total Time: 40 minutes
    Servings: 6 servings
    Calories: 334kcal
    Author: Tessa

    Ingredients

    • 1 cup white quinoa
    • 2 cups frozen broccoli florets
    • 2 cups sliced mushrooms (baby bella or cremini)
    • 3 teaspoons minced garlic
    • 1 15-ounce can chickpeas rinsed
    • 1 tablespoon curry powder
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • ½ teaspoon onion powder
    • ¼ teaspoon ground ginger
    • pinch of ground cinnamon
    • 1 cup water
    • 15 oz full fat coconut milk 1 can
    • salt and pepper

    Instructions

    • Preheat oven to 450 degrees Fahrenheit. 
    • Spray a 9x9 (or 2 ½ to 3 quart) baking dish with cooking spray. Add quinoa, broccoli florets, sliced mushrooms, garlic, and chickpeas, followed by the salt, pepper, curry powder, onion powder, ginger, and cinnamon. Stir gently to partially combine. 
    • Pour water over veggies and quinoa. Cover baking dish tightly with aluminum foil. Bake for 20 minutes. 
    • After 20 minutes, carefully remove dish from oven, uncover (careful of steam), and gently stir. Recover tightly with foil and return to oven. Bake for 10 more minutes. 
    • Remove from oven and add coconut milk*, stir in gently. Place foil back on tight again and bake for 5 to 10 more minutes. 
      I like removing at the 5 minute mark to have a little extra liquid, but this is most certainly personal preference.
    • Uncover, fluff, season if more salt and pepper if desired, stir to combine, and serve in bowls immediately. Store leftovers in an airtight container in the refrigerator. 

    Notes

    *If your coconut milk has separated, that's okay, add both coconut water and solid to the dish.

    Nutrition

    Calories: 334kcal | Carbohydrates: 35g | Protein: 11g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 429mg | Potassium: 647mg | Fiber: 7g | Sugar: 1g | Vitamin A: 215IU | Vitamin C: 29mg | Calcium: 78mg | Iron: 5mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
    « Healthy Sweet Potato Bread (Gluten-Free)
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    Comments

    1. DaveTV

      August 17, 2019 at 2:52 am

      5 stars
      Just made this for the 5th time so I thought I'd better give it a review. I've tried a few similar oven baked quinoa recipes and this is the best by far. Super easy to throw to together & delicious.

      Reply
    2. Sheli

      August 14, 2019 at 8:32 am

      Must the quinoa be cooked or raw?

      Reply
      • Tessa

        August 15, 2019 at 7:16 pm

        Hi Sheli! The quinoa should be raw, it would cook up in the oven.

        Reply
    3. Gab

      December 11, 2018 at 3:14 pm

      So you don’t cook the quinoa first?

      Reply
      • Tessa

        December 18, 2018 at 12:22 pm

        Hi Gab! Nope, no need to cook it first. The quinoa will cook up in the oven - makes for one less step.

        Reply
    4. Kailey

      September 12, 2018 at 10:31 am

      5 stars
      I just started a gluten-free, dairy-free diet a little over a week ago, and this meal has been my favorite thing yet! It was soooo easy and really delicious! My husband loved it too, and he tends to be a little skeptical of my "healthy" meals. ;) I hope I can find more recipes as delicious & easy as this one!

      Reply
      • Tessa

        September 18, 2018 at 8:59 pm

        Hi Kailey! Thanks so much for your note. I am so happy you both loved it! I know how hard it is to find gf + df meals we both love - thank you for your kind words.

        Reply
    5. Kelsey @ Appeasing a Food Geek

      October 17, 2017 at 5:36 am

      Yes loving the comfort factor! And these flavors are perfect for the cooler weather that's sporadically popping up right now. On the recipe to-do list! xoxo

      Reply
    6. Jess

      October 16, 2017 at 12:38 pm

      5 stars
      Hi Tessa! Had to comment to say that I made this over the weekend to take as work lunches and I LOVE it! It was such a perfect, easy recipe to throw together on a rainy, relaxed Sunday, and it's delicious, comforting and satisfying. I have a feeling it will become a go-to recipe for me!

      Just FYI, the garlic is missing from the instructions portion of the recipe. I know it's a pretty foolproof recipe and it doesn't really matter when you add it in, but I thought you might want to know.:-)

      Reply
      • Tessa

        October 16, 2017 at 7:55 pm

        Thank you, Jess! That makes me so happy! It is definitely a go-to recipe around here. And thank you for letting me know about the garlic - I appreciate it - all fixed!

        Reply
    7. Mary Ann | The Beach House Kitchen

      October 15, 2017 at 10:50 am

      I love fix it and forget meals that are also healthy like this one Tessa. Sounds just delicious!

      Reply
      • Tessa

        October 16, 2017 at 8:25 am

        It really helps take out the anxiety of dinner planning! Thank you, Mary Ann! <3

        Reply
    8. Casey the College Celiac

      October 11, 2017 at 10:17 pm

      OMG this looks FABULOUS! Perfect fall comfort food!

      Reply
      • Tessa

        October 12, 2017 at 7:57 am

        Thanks, Casey! I am all about the comfort food these days! :)

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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