Turmeric-spiced Quinoa Bowl
A nourishing bowl packed with vibrant flavors and anti-inflammatory properties. This dairy-free, sugar-free dish is a perfect dinner option to heal the body from the inside out. Loaded with turmeric, quinoa, and colorful veggies, this recipe is a true delight for the taste buds and a treat for the body.
ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon coconut oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1 cup bell peppers (assorted colors), sliced
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- Fresh cilantro, for garnish
steps
- 1.
Rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until quinoa is fluffy and liquid is absorbed.
- 2.
In a large skillet, melt the coconut oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent.
- 3.
Stir in turmeric, cumin, paprika, and sea salt, allowing the spices to toast for a minute.
- 4.
Add bell peppers and broccoli florets to the skillet. Cook for 5-7 minutes, until the vegetables become tender yet still vibrant.
- 5.
Gently fold in the cherry tomatoes and cooked quinoa, heating everything together for 2-3 more minutes.
- 6.
Divide the quinoa mixture into bowls. Top with avocado slices and garnish with fresh cilantro.
- 7.
Serve warm and enjoy the flavors of this nourishing, anti-inflammatory dinner.
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