Turmeric & Ginger spiced Quinoa

IMG_1102.jpg

This is one of my absolute staple dishes that I make all the time. It’s so incredibly simple, yet I thought I’d share it since I just made some and it honestly makes me feel great every time I eat it. It takes literally 2 minutes to prepare, 10 to cook and all you’re left with is one pan to clean – almost faster than shoving a pizza in the oven 😉  It’s a very useful little dish to have on your radar for when you’re feeling lazy, uninspired or simply have no time but still want a warm and nourishing meal. I like making a big pot of this and taking some to uni throughout the week, having it as it is or adding whatever else might be in my fridge that needs eating. It would also make a great side dish as part of a larger spread for guests (I’m thinking with some falafel, hummus, salad and roasted aubergine for summer, or a warming chickpea stew in winter…mmm), and you can easily snazz it up by adding some pomegranate seeds, for example, like in the picture below.

Serves 2:

Ingredients

  • 200g quinoa, uncooked
  • ca 1 tsp ground turmeric
  • ca 1/2 tsp ground ginger (or even better: grate some fresh ginger)
  • veg of choice (I’ll usually go for some combination of carrots, peas, bok choy, broccoli and flower sprouts)
  • salt and pepper
  • 1 tbsp coconut oil

Add the quinoa to a pan and cover with water (sorry for not being more helpful about the quantity here – I just eyeball it. But if you add too little you can always add more while it’s cooking and if you add too much you can drain it after, so you can’t really go wrong! You’ll get it juuust right 😉 ). Add salt and pepper and the spices (feel free to add whatever else your heart desires, like some chili, or coriander is also lovely in this) and leave to simmer for about 10 minutes or until the quinoa is soft and fluffy and no longer has that grainy center. Depending on the veg you choose you’ll be adding it in the beginning (the carrots for example), or in the last few minutes (the peas, bok choy or flower sprouts). Once everything is cooked, stir in the coconut oil – this is so important as it makes the quinoa wonderfully silky and it really brings out the flavor. It also increases your body’s ability to absorb the nutrients from the lovely veggies.

Hope you enjoy!

xoxo

 

IMG_3176.jpg

Feel Good Fact #1: Both turmeric and ginger contain powerful anti-inflammatory compounds and are said to have anti-cancer properties.

Feel Good Fact #2: Quinoa is a great source of plant protein – 100g uncooked (as is the serving size here) containing around 13g – and dietary fiber. Both should help keep you full and provide you with slow releasing energy.

6 thoughts on “Turmeric & Ginger spiced Quinoa

    1. Thank you! I haven’t actually, but I imagine as long as you add some oil that isn’t too overpowering you’re bound to get the same effect on the taste and texture. Olive or flax sound good, if you haven’t got any coconut oil at hand 😉

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s