Sometimes you just gotta have some hot food! This dish gives me my Indian food kicks, along with Ganesha’s Sweet Potatoes. 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- hence all the burping and bloating! I love this dish in the winter. I eat a salad first while I’m making the quinoa, then toss the rest of it together afterwards so I can eat it right away when everything is piping hot. Yummy and satisfying!

*In the picture, I swapped out the quinoa for millet, which you can feel free to do also. Also, I always eat it alongside a large green salad, and I suggest you do the same. 

5.0 from 2 reviews
Veggie-Turmeric Quinoa Recipe
 
Author:
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
  • ½ tsp. turmeric
  • Cayenne pepper to taste
  • ¾ cup dry quinoa
Instructions
  1. Pre- Prep: Be sure to soak the quinoa overnight in water.
  2. 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.
  3. 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.
  4. Add the other vegetables and lightly sauté for 5-6 minutes, until they become softened (but not overcooked).
  5. Add the cooked quinoa and stir everything together. Adjust flavoring as needed to how you love it. Some like it hotter than others!