Warm Quinoa Salad & the Benefits of Tumeric
Is it folk lore, a medieval medicinal remedy or a concoction revered in eastern cultures? Like many alternative therapies, there is little research to support ancient wisdom, but here is what can be said of turmeric’s superpower as a staple seasoning in your kitchen.
- Turmeric can lessen heartburn and calm an upset stomach.
- Ward off heart attacks…Curcumin, the compound in turmeric that gives it its vibrant color is widely known for its anti-inflammatory and anti-oxidant properties than can lower the chance of heart attack.
- Slows the onset of diabetes among people already diagnosed with pre-diabetes.
- Curcumin again comes to the front line combating cancer development.
Extra Notes: The FDA DOES NOT regulate dietary supplements, not every supplement is created equal and should be selected with the utmost caution. It is important to know that that turmeric may interact with other medication and may slow blood clotting if taken often.
In the following recipe turmeric and curry are blended together to create a well-balanced flavor that has a big bang in terms of both health benefits and amazing taste! Filling but not heavy, a fabulous lunch or compliment to an evening meal. Bon Appetit!
1/3 cup Black Quinoa
1/3 cup Red Quinoa
1/3 cup White Quinoa
2 ½ cup Vegetable Stock
¼ tsp Sea Salt
¼ tsp White Pepper
¼ tsp Ground Turmeric
In a small sauce pan over medium high heat bring the red, black and white quinoa and stock to a rolling boil. Lower heat and cook, covered, for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.
Remove the pot from heat and let stand for 5 more minutes, covered. Don’t peek! Remove the lid — Tiny spirals (the germ) separating from and curling around the quinoa seeds. Fluff the quinoa gently with a fork, add salt, pepper and turmeric and set aside.
Vegetables & Seeds
2 Tbsp. Olive Oil
1 cup Button Mushrooms, sliced
1 cup Zucchini, cubed
½ medium Onion, halved and sliced
1 cup Roasted Sweet Potatoes, cubed OR 1 cup Carrots, sliced and roasted
¼ tsp Sea Salt
¼ tsp Black Pepper
2 Tbsp. Sunflower Seeds, to garnish
1 Tbsp. Flax Seed, to garnish
In a medium sauté pan heat olive oil over medium high heat. Sauté the mushrooms, zucchini and onions until lightly browned. Add the roasted sweet potatoes or carrots, and heat through. Season with salt and pepper. Remove from heat. Set aside with sunflower seeds and flax seed for garnishing.
½ cup Greek Yogurt
2 Tbsp. Olive Oil
1 tsp Apple Cider Vinegar
½ tsp Yellow “London” Curry Powder, or regular yellow curry is all good
½ tsp Ground Turmeric
1/8 tsp Sea Salt
1/8 tsp White Pepper
5 Mint Leaves, chopped OR 1 Tbsp. Fresh Cilantro, chopped
Plus extra herbs to garnish
In a small bowl stir together the Greek yogurt, olive oil, and apple cider vinegar. Add the London curry, turmeric, salt, pepper, and mint or cilantro.
In a medium mixing bowl combine the quinoa and vegetable blend. Spoon a dollop of curried yogurt onto the plate and drag the spoon through the sauce making a line. Add two spoonfuls of quinoa salad at the end of the line and sprinkle the plate with sunflower seeds, flax seed and mint or cilantro. Serves 3-4.