Green Curry Lentil & Quinoa Stir Fry

Lentils, quinoa, zucchini, and snap peas get a kick of flavor and spice from green curry in this easy low-fat stir fry that is both satisfying and nutritious.

Green Curry Lentil & Quinoa Stir Fry

Prep Time 35 minutes
Total Time 35 minutes
Course Main Dish
Servings 6


  • 1 cup dried green lentils
  • 1 cup uncooked quinoa
  • 1/2 cup vegetable broth
  • 2 tbsp green curry paste
  • 1 large zucchini diced
  • 2 cups snap peas sliced
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 cup plain unsweetened almond milk or coconut milk
  • 1-2 tbsp soy sauce or Bragg Liquid Aminos
  • sea salt to taste


  • Prepare quinoa and lentils according to package instructions and set aside.
  • Heat a large pot over medium high heat. Add all liquids and seasonings and mix until well combined. Bring to a simmer.
  • Add zucchini and snap peas and cook for about 3 minutes until vegetables are heated through. Gently stir in lentils and quinoa and cover with a lid, keeping it slightly ajar to allow steam to release. Reduce heat to medium low and allow to cook for another 10 minutes until liquid is mostly evaporated.
  • Serve immediately or allow to cool and store in an air-tight container in the refrigerator for up to a week.


Produce provided by Hungry Harvest .
Keyword vegan recipe
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3 Comments on “Green Curry Lentil & Quinoa Stir Fry”

  1. I can’t wait to give this recipe a try. One question – should it have 1 cup of dry quinoa or 1 cup of prepared quinoa?

    1. Great question! I’ll edit the recipe to clarify. Use dry quinoa and prepare according to package instructions. I hope you enjoy!

      1. Thanks, Jessica! I wanted to let you know I made this recipe two times so far, and it turned out great! The second time I had to substitute sliced carrots for the snap peas due to availability. Delicious both ways!

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