This quick recipe was adapted from a simple quinoa recipe from the Institute for Integrative Nutrition. I had made it before, but I wanted to make something that incorporated more turmeric which I could include as a nice pairing to the Red Lentil Dal I made earlier.
This “salad” incorporates green onion, fresh basil and parsley, as well as some healthy extra-virgin olive oil and apple cider vinegar.
I typically use grains sparingly as an accompaniment to a salad. The intent today was to pair it with lentils and fresh arugula to get some added greens in my life. The spices blend perfectly with the peppery arugula. This will be a great meal prep meal for me. This can be made vegan, but I used chicken bone broth instead of water for some extra protein and hopefully healing properties for my nagging knee osteoarthritis.
While it takes a lot of turmeric in your diet to have maximum anti-inflammatory effects, supplementation can also help. Check out this article about the benefits of turmeric and turmeric supplementation.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1 cup quinoa (I used a local tri-color quinoa from Lundberg)
- 1 cup coconut milk (I used light, but full-fat can be used too)
- 1/2 cup water, vegetable broth, or chicken bone broth
- 2 teaspoons turmeric
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoons sea salt
- 1/4 cup chopped green onion
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- Wash quinoa well and strain.
- Add quinoa to coconut milk and water (or broth).
- Add turmeric and stir well.
- Bring to a boil, then cover and simmer for 15 minutes, or following timing on quinoa package).
- Remove from heat and let stand for 5 minutes.
- Transfer to a small mixing bowl and add remaining ingredients.
- Season with additional salt and pepper to taste.