Recipe description
June 11, 2026
Quinoa Chickpea Curry Bowl
Fiber-rich Quinoa Chickpea Curry Bowl supports gentle digestion.
92%
Match for Gut Health
This score is based on all ingredients included in the food recipe and the data in the InnerBuddies database showing the effect of these ingredients on gut bacteria and functions.
Coming soon: personalization based on your profile and/or your gut microbiome test results.
Why this recipe fits you
- Rich in fiber from quinoa, chickpeas, and vegetables.
- Colorful vegetables and spices provide polyphenols.
- Balanced plant-based protein, fiber, and moderate carbs.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Quinoa
1
cup
Chickpea
1
cup
Curry powder
2
teaspoon
Oil, olive
2
tablespoon
Onion
1
piece
Garlic
2
clove
Capsicum, red
1
piece
Spinach
2
cup
Coconut milk
1
cup
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Rinse the quinoa under cold water and cook it according to package instructions.
2
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté until soft.
3
Stir in the chopped bell pepper and cook for another 5 minutes.
4
Add the curry powder, chickpeas, spinach, and coconut milk to the skillet. Simmer for about 10 minutes.
5
Season with salt and black pepper to taste. Stir in the cooked quinoa.
6
Serve warm in bowls, garnished with any additional fresh herbs if desired.
Nutrition
520 kcal
Calories
20 g
Protein
64 g
Carbohydrates
12 g
Fiber
8 g
Sugar
14 g
Fat
2 g
Saturated fat
0.9 g
Salt
FAQ
Is this dish vegan/vegetarian?
Yes—it's plant-based. If you use store-bought curry paste, check ingredients for fish or dairy and choose a vegan paste if needed.
How long does it take to make?
About 25–35 minutes from start to finish.
How many servings does it yield?
Typically 2–4 servings, depending on portion size.
Is it gluten-free?
Yes, naturally gluten-free if you use gluten-free curry paste and stock and avoid cross-contamination.
How should I store leftovers?
Refrigerate in an airtight container for 3–4 days; freeze for 1–2 months.
How do I reheat it?
Microwave until steaming, or reheat on the stove with a splash of water.
Can I substitute ingredients?
Yes; swap quinoa for brown rice, chickpeas for lentils, or vary the vegetables, and adjust the spices to taste.
How spicy is it and how can I adjust the heat?
Heat level depends on the curry paste; use a milder paste or add more coconut milk or water to soften.
Can I meal-prep this?
Yes; cook components ahead and assemble bowls when ready; store separately to keep textures.
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