Dinner

Simple Curry Spiced Quinoa with Chickpeas, Herbs, and Raisins Recipe

Bymia larkspur March 8, 2026March 8, 2026

Introduction

This Simple Curry Spiced Quinoa is a vibrant and nutritious dish perfect for lunch or as a side. Packed with warm curry flavors, fresh herbs, and a delightful mix of textures from raisins, almonds, and chickpeas, it’s both satisfying and easy to prepare.

A white bowl is filled with a bright yellow quinoa salad, showing a mix of small quinoa grains, light brown chickpeas, and bits of green leafy herbs scattered throughout. The quinoa looks fluffy and well separated, while the chickpeas provide a round, smooth texture. The herbs add a fresh look with their medium green color, evenly mixed in. The bowl is placed on a dark blue cloth, against a soft white marbled surface and a blurry background of light coming through a window, giving the dish a fresh and healthy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup uncooked white quinoa
1 cup vegetable broth
1 cup water
2 teaspoons curry powder
Juice from 1 lemon (~2 tablespoons)
1 tablespoon red wine vinegar
1 tablespoon olive oil
1/2 cup chopped herbs (green onion, cilantro, parsley)
1/2 cup golden raisins
1 15 oz. can chickpeas, drained
1/2 cup slivered almonds
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper

Instructions

Step 1: Rinse quinoa well under cold running water using a fine mesh strainer to remove any bitterness.
Step 2: In a medium saucepan, combine the rinsed quinoa, water, vegetable broth, and curry powder. Bring to a boil over medium-high heat.
Step 3: Once boiling, reduce heat to low, cover the saucepan, and simmer for 15 minutes or until the quinoa is tender and all liquid is absorbed.
Step 4: Turn off the heat, keep the lid on, and let the quinoa sit for another 5 minutes to finish cooking. Then fluff it gently with a fork.
Step 5: Transfer the cooked quinoa to a large mixing bowl. Add lemon juice, red wine vinegar, olive oil, chopped herbs, golden raisins, drained chickpeas, slivered almonds, sea salt, and black pepper.
Step 6: Toss everything together until well combined. Taste and adjust seasoning with extra salt and pepper if needed.

Tips & Variations

For extra crunch, toast the slivered almonds lightly before adding.
Swap the chickpeas for cooked lentils or black beans for a different protein source.
Add diced cucumber or cherry tomatoes for a fresh, juicy twist.
If you prefer less tang, reduce the amount of vinegar or lemon juice slightly.

Storage

Store the quinoa salad in an airtight container in the refrigerator for up to 3 days. It tastes great chilled or at room temperature. If desired, reheat gently in the microwave or on the stovetop before serving, but the dish is also delicious cold.

How to Serve

A white bowl filled with three main layers: a base of small, fluffy yellow quinoa grains, mixed with whole beige chickpeas and scattered chopped green leafy herbs; visible small pieces of brown nuts add texture throughout the dish. A silver spoon rests inside the bowl on the right side. The bowl sits on a white marbled surface with some fresh green parsley sprigs nearby and a dark blue cloth partially under the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of quinoa for this recipe?

Yes, you can use red or black quinoa as a substitute. Note that cooking times may vary slightly, and the color of the final dish will change accordingly.