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Avocado quinoa curry Buddha bowl with beetroot
Healthy and fresh quinoa curry bowl with avocado and beetroot

Curried quinoa bowl with beetroot & avocado

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
In this dish, warming spices meet cooling vegetables. Curry is not just a spice, but a technique: 'blooming' the spices in fat releases the true aromatics, which are then tamed by the creaminess of coconut milk. The earthy sweetness of beetroot and the acidity of lime create a flavour balance that is both satisfying and refreshing. A bowl that proves healthy food can have complex flavours.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 485 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepan (quinoa)
  • Deep frying pan or wok (sauce)
  • Grater (beetroot)
  • Citrus juicer

Allergen Information

⚠️ No known allergens

Instructions

1 ✓

Thoroughly rinse the quinoa in hot water, then put on to boil with the measured water and a pinch of salt. Simmer covered over low heat for 15 minutes, then let it rest.

Tip: Resting under the lid is key for a fluffy texture.
2 ✓

While the quinoa cooks, peel the beetroot and grate using a coarse grater. Place in a small bowl and drizzle with a little lime juice to preserve its vibrant colour.

Tip: The acidic environment stabilises the beetroot's red pigments (betacyanin).
3 ✓

Heat the coconut oil in a pan over medium heat. Sprinkle in the curry powder and stir-fry for 30-60 seconds until fragrant.

Tip: Spice essential oils dissolve best in fat. This step 'wakes up' the flavours. (Blooming).
4 ✓

Pour the coconut milk onto the spiced oil. Bring to a boil, then reduce heat and simmer for 5-7 minutes until slightly thickened. Season with salt and the remaining lime juice.

Tip: The fats in the coconut milk emulsify during boiling, making the sauce creamy.
5 ✓

Slice the avocado thinly just before serving.

Tip: Avocado oxidises quickly due to its high fat content, so always cut it last.
6 ✓

Serving: spoon quinoa onto the plate, ladle the curry sauce next to it, and pile on the crunchy beetroot and avocado. Garnish with fresh coriander.

Recipe FAQ

Can I use pre-cooked beetroot?
Yes, it's quicker, but the texture will be softer. Raw, grated beetroot provides a crunchier texture.
The sauce is too thick, what should I do?
Feel free to add a little water or vegetable stock until it reaches the desired consistency.

Ingredients

  • 150 g Quinoa
  • 300 ml Water (or vegetable stock)
  • 2 tbsp Coconut oil
  • 1 pc(s) Medium beetroot (raw)
  • 1 pc(s) Avocado
  • 200 ml Coconut milk (tinned)
  • 1 tbsp Curry powder (good quality)
  • 1 pc(s) Lime
  • 1 pinch Salt
  • 10 g Fresh coriander