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Turmeric and Ginger Quinoa

Sometimes the best recipes are so simple, it’s almost easy to overlook them as not being important enough for a whole blog post. But mastering these simple building blocks are how you learn to really cook.  I recently made a pot of this quinoa to mix in with a crunchy Vietnamese inspired salad of purple cabbage, kale, carrots, cilantro and mint (hence the photo). We ate this every day for lunch and never got tired of it.

I love to make quinoa risotto-style. This means starting with olive oil, then adding aromatics (the ginger and garlic), the adding the grain (quinoa) and toasting it for a few minutes. Then deglazing with liquid. I’m not gonna lie, making risotto might be a little more fun because there is parmesan cheese, wine and whipped cream involved. But hey, that’s for another post. The point is, even before you dress it up with your favorite accompaniments, there is A LOT of room to make a pot of quinoa amazing on its own.

You could add onion, jalapeno and lime for a taco filling or to pair with avocado and salsa.
You could add shallot, garlic, white wine and fresh thyme to pair with roasted veggies or chicken.
You could add raisins, nuts, cinnamon and a nut milk to make a hearty breakfast.

2 T. extra virgin olive oil
1” piece of fresh ginger, finely chopped
2 cloves garlic, finely chopped
1 t. ground turmeric (or 1 T. fresh, peeled and chopped)
1 c. dried quinoa
2 c. water or veggie stock


  1. Heat oil in a pot over medium heat.
  2. Add ginger and garlic and cook for a few minutes.
  3. Add turmeric and cook another minute more.
  4. Add quinoa and stir for a minute.
  5. Add water, bring to a simmer and cover cooking on low for around 20 minutes or until all the water has been absorbed and quinoa is cooked.
  6. Fluff into a bowl with a fork and let cool.

Component in Action
-Use as a taco/wrap filling
-Spoon into a bowl of soup or stew
-Enjoy as a hearty breakfast
-Add cold to salads
-Add hot over greens that just need a bit of wilting, like kale or spinach. drizzle a bit of vinaigrette over, sprinkle with toasted nuts…a perfect side.