Let me introduce you to my latest addiction/favorite dinner as of late, curried quinoa.This recipe is based on Kimberly Snyder’s Veggie-Turmeric Quinoa featured in her first book The Beauty Detox Solution, and if you are a fan of Indian food, this recipe will quickly become your new go-to meal.
One of the biggest downers of traditional Indian food for those with food sensitivities is how hard most of the dishes seem to be on the digestive system. Indian food is typically loaded with heavy creams, sodium, starchy vegetables and legumes, and while they certainly make for a tasty dish, they often lead to digestive discomfort, which I am sure most of you reading this would like to avoid at all costs.
This dish gives you that spicy Indian flavor you crave, only with lighter, digestive-friendly ingredients. The use of nutrient rich quinoa provides us with a protein rich and anti-inflammatory base, while the broccoli provides us with both anti-inflammatory benefits and high levels of both vitamin a and vitamin k. Also aiding against inflammation in this recipe is the use of turmeric, which has long been used as an anti-inflammatory in both Chinese and Indian medicine. The diced red and orange pepper provide a potent dose of vitamin c, while the virgin, unrefined coconut oil increases digestion, and helps our bodies to absorb fat-soluble vitamins.
This dish is so easy to throw together that it has become one of my favorite weeknight meals, taking about 30 minutes from pan to plate. If you want to make this meal slightly heavier, I would suggest pairing this with my coconut curry roasted sweet potatoes.
- 3 Tbsp. virgin, unrefined coconut oil
- 1 medium sweet onion; finely diced
- 1 red bell pepper; diced
- 1 orange bell pepper; diced
- 2 cups broccoli; cut into little pieces
- High quality sea salt (adjust to personal taste)
- 1 Tbsp. curry powder
- 1 tsp. turmeric
- 1 cup dry quinoa; rinsed well
- 2 cups low sodium vegetable broth
- A small amount of non-stick cooking spray (PAM olive oil is gluten free)
- In a mesh strainer, thoroughly rinse quinoa until it rinses clear of any foaming.
- Coat the bottom of a medium sized pan with a small amount of non-stick cooking spray, and let it heat up on high heat.
- Add in your rinsed quinoa and lightly ‘toast’ your quinoa until all water has evaporated. This is to keep your quinoa from becoming mushy.
- When quinoa appears to be ‘dry,’ add in 2 cups of vegetable broth and bring it to a boil.
- Once boiling, cover quinoa and reduce heat to low, cooking for 15 minutes. Most of water will be absorbed when finished.
- While quinoa is cooking, melt 2 Tbsp. of coconut oil in a large skillet. Add in your prepared broccoli, onion and peppers, sauteing until peppers have slightly softened and onions appear translucent. Lightly salt your vegetables, then turn heat to low and stir occasionally.
- When quinoa is finished, remove the lid and remove from heat.
- Add in 1 Tbsp. of coconut oil to your vegetables, and add in your cooked quinoa.
- Season with 1 Tbsp. of curry powder and 1 tsp. of turmeric, and stir to thoroughly combine.
- Adjust seasonings as needed.