Coconut and Squash Quinoa Curry

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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  • 1 ½ cups dry quinoa 
  • 8 cups unsalted vegetable stock, divided 
  • 1 Tbsp. olive oil 
  • 1 medium yellow onion 
  • 1 large butternut squash (about 3-4 lbs.), peeled and cubed 
  • 3 cloves garlic 
  • 2 tsp. yellow or red curry paste + more if desired 
  • 1 tsp. coarse salt 
  • ½ cup canned coconut milk 
  • ½ cup gouda 



  1. Cook the quinoa according to package directions, using broth instead of water. 
  2. Heat olive oil in a stockpot to medium-high. Add onion and saute 4-5 minutes, until it starts to soften. Add butternut squash and saute an additional 8-10 minutes, until soft. Add garlic and saute 30-60 seconds. Add remaining vegetable stock and bring to a boil, then reduce to a simmer. Cook for 10-15 minutes, until squash is tender. Using a [stick] blender, puree the sauce, reserving a few cubes of squash, if desired. Stir in the curry paste, coconut milk and salt. Blend until incorporated. 
  3. Pour the sauce over the quinoa and stir in the squash pieces, if using, and the cheese. Taste and adjust seasoning, if necessary. 


Serves 6 


Nutrition Facts