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Recipes by Category » Curry Fried Quinoa with Mussels

Published: Mar 19, 2019 · Modified: May 11, 2020 by Nart · This post may contain affiliate links.

Curry Fried Quinoa with Mussels

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curry fried quinoa with mussels in a white bowl

Who said quinoa has to always be in a salad? I like quinoa for the fact that it’s healthy and easy to cook. However, I can get bored with it in salads. And I don’t know if anyone’s the same, but I find that quinoa on its own has this little smell I don’t really like. I don’t know know how to explain the smell because I haven’t smelt anything like it before.

Okay, maybe it’s just the unique smell of quinoa. 😂😂

Back to the point where quinoa in salads can get boring sometimes — a while back, I started making fried quinoa to keep myself interested and still incorporate it into my regular diet. For the fried quinoa to be healthy, I use a non-stick pan to cook it and just a little bit of healthy cooking oil to grease the pan.

curry fried quinoa with mussels in a white bowl

As for the recipe I’m sharing with you in this post, I use a Thai curry paste to season the quinoa. To be honest, I use a curry paste in my fried quinoa almost every time because a) I always have at least one type of Thai curry paste in my fridge and b) I like spicy food. The curry paste just gives the quinoa so much flavor. And believe me, curry fried quinoa is as good as fried quinoa gets.

Also, this dish is really easy to make and perfect for busy midweek nights. And if you’re like me, you can even make it easier by cooking the quinoa ahead of time on Sunday or something. I cook a week’s worth of seeds and grains in advance all the time because it saves me a lot of time and keeps me on track.

If you’re often busy during the week but still want to have decent home cooked meals, I’m sure you’re going to love this recipe. 🙂

curry fried quinoa with mussels in a white bowl

Curry Fried Quinoa with Mussels Recipe

This curry fried quinoa is made using a Thai curry paste and therefore super delicious!
5 from 11 votes
Print Rate
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 2 servings
Author: Nart

Ingredients

  • 1 cup dried quinoa rinsed
  • ⅓ cup diced carrot
  • ⅓ cup edamame
  • 1 cup mussels
  • ⅓ tablespoon curry paste of your choice I use a Thai one.
  • 1.5 teaspoon soy sauce

Instructions

  • Place the quinoa and 2 cups of water in a saucepan and bring to a boil over high heat. Once boiling, turn the heat down to medium and simmer the quinoa for 15 minutes. Set the cooked quinoa aside.
  • Set a frying pan over medium heat and grease with a little bit of cooking oil.
  • Toss the carrot, edamame and mussels into the pan.
  • When the mussels start to cook, add the quinoa to the pan.
  • Season with the curry paste and soy sauce. Mix with a spatula until all the quinoa is coated with the seasoning.
  • Remove from heat and serve immediately.

Notes

If your curry paste is not strong in flavor or taste, you may want to add more soy sauce.
Tried this recipe?Mention @cookingwithnart or tag #cookingwithnart!

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All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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Comments

  1. Dannii says

    September 09, 2020 at 3:44 pm

    5 stars
    I grew up eating mussels and this looks like a delicious way to enjoy them. I can’t wait to try it.

    Reply
    • Nart says

      September 13, 2020 at 8:18 am

      It really is. I hope you enjoy this recipe 🙂

      Reply
  2. Emmeline says

    September 09, 2020 at 2:51 pm

    5 stars
    Love quinoa as well – and it’s so healthy – but I agree it’s just sooo boring in salads! This looks delicious and easy and I like that you added mussels.

    Reply
    • Nart says

      September 13, 2020 at 8:18 am

      Thank you lady!

      Reply
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I'm Thai born and bred and I love cooking for my family, friends and myself. I'm here to share with you my Thai and other Asian recipes with a bit of baking and Western recipes thrown in here and there. More about me →

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