Thai Curried Quinoa with Tempeh & Spring Onion (gf, ve)

Prep: 5 minutesCook: 25 minutesTotal: 30 minutes
Yield: serves 2Category: Dinners
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This thai inspired dish is absolutely lovely if I do say so myself! The chilli and ginger add a warming flavour without it being overly spicy and the coconut milk makes the quinoa nice and creamy. Feel free to increase the amount of chilli used if preferred.

I used to eat a version of this with prawns before going vegan but this revised recipe with tempeh is just as delicious! If you’re not keen on tempeh then you could use tofu, your favourite meat substitute or just skip this ingredient entirely. My sesame and soy tofu would work well in this too!

You could change this up regarding the vegetables you use, I prefer mangetout and baby corn but you could really experiment and just use whatever you have to hand that needs eating, making it an ideal recipe to avoid food waste. You can make this in around thirty minutes meaning its a great recipe to try out during the week when you don’t want to spend loads of time cooking in the evening.

Ensure you read the packet instructions on the quinoa before using as some will require soaking for a minimum of thirty minutes prior to use.


  • 300ml 1 + 1/4 cup coconut milk
  • 175g 1 cup tempeh
  • 100g 1/2 cup quinoa
  • 1 handful mangetout
  • 1 handful baby corn
  • 3 spring onions
  • 2 cloves garlic
  • 1 chilli
  • 1 tbsp maple syrup
  • 1 tbsp soy sauce
  • 1 tsp grated ginger
  • 1 vegetable stock cube
  • few sprigs coriander


  1. Place the quinoa in a saucepan along with the stock cube and coconut milk. The milk may have separated in the can so ensure you get the cream if this is the case
  2. Bring the saucepan to boil and leave to simmer over a low heat for twenty minutes, stirring occasionally. Set aside once cooked
  3. While the quinoa is cooking, peel and finely slice the garlic and ginger and add to a frying pan along with the chopped and deseeded chilli, baby corn and mangetout. Cook for a few minutes over a low heat
  4. Mix the soy sauce and maple syrup together and use this to glaze the tempeh before adding to the frying pan. Cook everything together until the vegetables have started to soften and the tempeh is golden brown on either side
  5. Slice the spring onions and add to the pan, stir and allow to cook for one more minute before adding the cooked quinoa to the pan


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