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.
Veggie-Turmeric Quinoa Recipe
- 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
- 3/4 cup dry quinoa
- Pre- Prep: Be sure to soak the quinoa overnight in water.
- 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.
- 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.
- Add the other vegetables and lightly sauté for 5-6 minutes, until they become softened (but not overcooked).
- Add the cooked quinoa and stir everything together. Adjust flavoring as needed to how you love it. Some like it hotter than others!