Quinoa is an ancient superfood or technically a super‘seed’ classified as a whole grain. It’s been cultivated for 5000 years across the Andean region of South America. It has complete plant protein (all 9 essential amino acids), fiber, vitamins, minerals and phytonutrients making it a nutrition powerhouse. Unfortunately many people think it’s bla and stay away from it.
But that’s about to change with this recipe!
Garlic, turmeric, lemon, cilantro jazz up this ancient seed / grain and I promise this spiced up version will turn the biggest quinoa hater into a quinoa lover.
RECIPE
Yield
serves 4-5
Ingredients
- 1 cup quinoa
- 2 tablespoons avocado oil
- 3-4 cloves garlic, minced
- 1/2-1 teaspoon turmeric
- Salt
- Pepper
- 2.5 cups water or vegetable stock
- Juice of 1 lemon
- 1 tablespoon freshly chopped cilantro
- 1 tablespoon slivered almonds
Method
Rinse the quinoa well and drain the water. This will help remove any residual saponins which are bitter plant based compounds found on the outside that can be toxic in excess. (Most packaged quinoa is pre-rinsed but I rinse it anyway).
Heat the oil on medium high heat until it shimmers. Add the garlic and cook for a minute or two until fragrant but not brown. Add the turmeric and cook for a minute. Add the quinoa and cook for a minute with salt and pepper. Add the stock, being to a boil, reduce to a simmer and cook covered for 10-15 minutes until the liquid is dried up and the quinoa is fluffy.
Squeeze the lemon and mix well. Sprinkle with cilantro and the almonds and serve with your favorite curry, beans, veggies or in a salad.
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