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Curry Quinoa Casserole

This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Course Main
Cuisine Curry
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Author Mama Nature’s Bar & Grill Recipe Book


  • 2 cups quinoa
  • 4 cups water
  • 1 sweet potato
  • 1 medium yellow onion
  • 1 bell pepper
  • 4 garlic cloves
  • 2 cups fresh spinach
  • - or collard greens
  • 1 hot pepper optional
  • 2 Tbsp oil
  • 2-3 tsp Buddha Shake Curry Mix™
  • Salt to taste


  • Preheat oven to 375°F. Finely chop the onions, garlic and hot pepper. Dice the sweet potato and pepper into ¼-inch pieces. Chop the spinach or collards any old way. In a wok or skillet, sauté the onions and garlic in oil for 3 minutes on medium heat. Add the hot pepper and cook for 2 minutes. Add the sweet potato, bell pepper and curry mix and cook for 3 minutes, mixing well. Add water if it starts to stick to the bottom. Add the spinach and cook for 2 minutes, stirring frequently. Add the quinoa and mix well. Transfer to a casserole dish and add the water. Cover and bake in oven for 30-35 minutes or until the quinoa has expanded and all the liquid is absorbed.
  • Did You Know? Quinoa is an excellent source of protein.