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Lemon, Turmeric & Garlic Quinoa Medley

by | Jul 30, 2019 | Food, Vegan Recipes | 0 comments

Honestly I’m not sure where I got the idea for this medley. I remember being obsessed with a Golden Milk recipe I acquired from a fellow traveler in 2017 and from that day forward I tried to find a way to incorporate turmeric into meals after learning about the numerous health benefits with consumption.. I’ve been fine tuning this particular recipe since mid 2018 after getting back from a Spain/Portugal trip. I’ve since perfected the recipe and it goes great with any main dish, as a side, or even as a protein/fiber base for salads.  Let me know what you think! I’ve already included a step by step slide down right below the instructions. I hope this new layout helps make things easier to follow.

Ingredients

  • 2 cups of tri-colored quinoa, rinsed thoroughly
  • 2 TBSP of Avocado Oil
  • 1/2 of a large yellow onion, finely chopped or minced.
  • 1 tsp pink sea salt
  • 1 tsp turmeric powder
  • 1 tsp garlic paste  ~ recipe coming soon, substitute with garlic powder
  • 1 dried bay leaf
  • 1 lemon (zest & juice)
  • 4 cups of spring or filtered water

Instructions:

Don’t forget to rinse the tri-colored quinoa thoroughly before getting started.

  1. Chop up the onion into small pieces (almost minced) and place in a pot on high heat with the avocado oil. Set aside some water ready to pour into the pot to help prevent the onions from burning during the browning stage.
  2. After about 10-12 minutes of caramelizing the onions on medium-high heat, add in all the spices, bay leaf, and garlic paste.
  3. After 1 minute add in the rinsed quinoa and mix frequently for 2 minutes.
  4. After those 2 minutes of quickly roasting the quinoa, add in 4 cups of spring or filtered water.
  5. Add in the lemon zest and juice.
  6. Stir and bring to a boil.
  7. Cover and lower heat to simmer for 15-20 minutes. Once done, set aside and let cool before forking the mix.
  8. After about a 20 minute cool down, fork the quinoa medley to fluff it up. Now it’s ready to serve.

Notes:

  • This is a larger batch, 6-8 servings.

Step 1

Chop up the onion into small pieces (almost minced) and place in a pot on high heat with the avocado oil. Set aside some water ready to pour into the pot to help prevent the onions from burning during the browning stage.

Step 2

After about 10-12 minutes of caramelizing the onions on medium-high heat, add in all the spices, bay leaf, and garlic paste.

Step 3

After 1 minute add in the rinsed quinoa and mix frequently for 2 minutes.

Step 4

After those 2 minutes of quickly roasting the quinoa, add in 4 cups of spring or filtered water.

Step 5

Add in the lemon zest and juice.

Step 6

Stir and bring to a boil.

Step 7

Cover and lower heat to simmer for 15-20 minutes. Once done, set aside and let cool before forking the mix.

 

Step 8

After about a 20 minute cool down, fork the quinoa medley to fluff it up. Now it’s ready to serve.

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About "Bitmonkey"

Hello and welcome! My name is Marcelo but most people call me Malo. I enjoy traveling.  Also known as a computer enthusiast, nerd, network engineer and an avid cook. I've been plant based for 3 years now. Thanks for your support! I'm in it for the long haul.. Learn more about me

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