Vegetarian Entrees

 

 

Veggie-Turmeric Quinoa Recipe 

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Description:
his dish gives me my Indian food kicks, along with Sweet Potatoes and Yams. 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 and often eat it cold as a salad in the summer.
Yummy and satisfying!


Ingredients:
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)
3 scallion or spring onions
1/2 red onion
1 cup cooked peas
1 Tbs. curry
½ tsp. turmeric
Cayenne pepper to taste
¾ cup dry quinoa
1 cooked sweet potatoes, chopped
1 cooked yam, chopped
Optional: Bragg Liquid Aminos Gluten-Free


Directions:
Pre- Prep: Be sure to rinse and 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, red onions and lightly sauté for 5-6 minutes, until they become softened (but not overcooked).

Add the cooked quinoa, spring onions, cooked peas, sweet patatoes, yams and stir everything together. Adjust flavoring as needed to how you love it. Some like it hotter than others!

I like to add Bragg Liquid Aminos Gluten-Free.


Special Diet: Gluten Free, Vegetarian


Category: Vegetarian Entrees


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