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Quinoa Masala Bowl

  • 15 min
    Prep Time
  • 35 min
    Total Time
  • 2 people
  • 473 per 1 serving


  • 1 cup uncooked quinoa, rinsed
  • 1 1/2 cups Pacific Foods™ Organic Low Sodium Vegetable Broth
  • 1 yellow onion, diced
  • 1 tablespoon olive oil
  • 1 2-inch knob ginger root, peeled and minced
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon sea salt (plus more to taste)
  • 1/2 teaspoon freshly cracked black pepper
  • 1/3 cup peas
  • 2 carrot, peeled and diced
  • 1 handful cilantro


  • Step 1

    Heat broth on the stove in a pot.  Once boiling, add quinoa. Continue to stir until quinoa has absorbed all of the broth, and is fluffy and tender. Fluff and set aside. 

  • Step 2

    In a medium saucepan, heat olive oil. Once shimmering, add diced onions, ginger, and garlic. Saute until translucent and starting to brown around the edges. Once it has started to brown, add the masala spices. Saute until the masala has cooked and the spices start to infuse and don't smell very raw. 

  • Step 3

     Add the carrots, peas, and any other vegetables you choose to use (some diced zucchini would also be nice here). Cover and cook until the carrots are tender. Season with salt and pepper, and add the cooked quinoa. I ended up adding about 3/4 of the quinoa, not all of it. Taste, season with salt and pepper to taste, and garnish with cilantro. Enjoy!

Calories 473
Total Fat 12 g
Sat. Fat 1.6 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 459 mg
Total Carb 75 g
Dietary Fiber 11 g
Sugar 8 g
Protein 15 g
Vitamin D 0 %DV
Calcium 9 %DV
Iron 32 %DV
Potassium 23 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.