Chickpea Quinoa Curry Bowl

chickpea quinoa curry bowl in pan.

Can you ever have too many quick and easy recipes in your repertoire? Of course not! Get your bookmarking finger ready, because you'll want to add this Chickpea Quinoa Curry Bowl recipe to your favorites.

In fact, this recipe is so easy that I picked it as one of three that I prepared at The RV Thing during my cooking demonstration. And it was a hit! But don't take my word for it...

Since we do live in an RV and it has a tiny kitchen, I try to keep meal preparation fairly simple but I still want it to be satisfying. The quinoa and chickpeas in this Chickpea Quinoa Curry Bowl really fill you up and veggies are always good for you.

Pick a frozen veggie mix that you enjoy. It doesn't necessarily have to be a stir-fry mix. It could be as simple as a cauliflower and broccoli blend or you could use one of those fancy mixes you can find at Trader Joe's. This recipe is also a great place to use up some odds and ends in your refrigerator. 

If you're not a quinoa fan or it's too expensive at your store, feel free to substitute your favorite rice. The cook time will be determined by which rice you use. Just follow the instructions on the package and add the quinoa seasoning to it when you cook it.

chickpea quinoa curry bowl served with avocado and cherry tomatoes.

Do I really have to rinse quinoa?

Quinoa has a coating on it of saponins that are there to help protect the plant. These saponins can have a bitter taste. Some brands of quinoa are pre-rinsed for you and some aren't. Since I usually buy mine in bulk bins and have no idea which brand I've got, I always pre-rinse my quinoa. If your package says it's pre-rinsed, you can skip this step.

Chickpea Quinoa Curry Bowl

Quick, simple & satisfying - perfect for a busy weeknight.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Dish
Cuisine: American
Diet: Vegan
Servings: 3 people
Calories: 452kcal
Author: Laura Nunemaker


  • 1 ½ teaspoon curry powder divided
  • 1 teaspoon onion powder
  • ¾ cup quinoa rinsed and drained
  • 1 pound frozen stir-fry vegetables
  • 1 1/2 cups low-salt or no-salt chickpeas rinsed and drained
  • 5 garlic cloves minced
  • 1 teaspoon fresh ginger minced
  • 2 tablespoons tahini
  • 1/2 avocado sliced and added to top, optional
  • salt and pepper to taste


  • In a medium saucepan, bring 1 ½ cups of water, ½ teaspoon of the curry powder, and the onion powder to a boil. Stir in quinoa, return to boil, reduce heat to a simmer, covered, for 15 minutes.
  • In a covered skillet, heat frozen veggies over medium for 5-10 minutes until thawed. Stir occasionally and add 1-2 tablespoons of water at a time to prevent sticking. Stir in chickpeas, garlic, ginger, and the remaining 1 teaspoon of curry powder and cook for another 1-2 minutes. Remove from heat.
  • Stir in tahini adding water if it’s too thick. Stir in quinoa until well mixed. Serve topped with sliced avocado, salt and pepper, if desired.


Are you a quinoa fan? What's your favorite way to eat it?

Laura Nunemaker

About the Author

Laura Nunemaker

vegan. full-time traveler. rv dweller. food lover. cow petter.

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