Veggie-Turmeric Quinoa Recipe

By Alqualonde

This is as basic and easy a stir-fry as you’ll ever find, which includes my two favorite Indian spices: curry and turmeric. Thankfully it is possible to get those Indian-style flavors without the cream, table salt and overcooked veggies and legumes that make Indian food so heavy and difficult to digest.

Ingredients

• 1-2 Tbs. coconut oil
• 1 medium onion, diced
• 1 red bell pepper
• 2 cups broccoli or cauliflower, cut into little pieces
• High quality sea salt (adjust to personal taste)
• 1 Tbs. curry
• 1/2 tsp. turmeric
• Cayenne pepper to taste
• 3/4 cup dry quinoa

Details

Adapted from kimberlysnyder.net

Preparation

Step 1

1. In a saucepan place 2 cups of water and bring to a boil. Reduce heat and add the quinoa to the hot water, and simmer until the water is absorbed and the grains become translucent soft (about 10-15 minutes). Pour through a strainer and set to the side in a bowl.

2. Heat the coconut oil in a skillet pan. Add the diced onions, and lightly sauté for a few minutes, adding the Celtic sea salt, curry, turmeric, and black pepper.

3. Add the other vegetables and lightly sauté for 5-6 minutes, until they become softened (but not overcooked).

4. Add the cooked quinoa and stir everything together. Adjust flavoring as needed to how you love it. Some like it hotter than others!