Garlic, turmeric, lemony quinoa

Garlic, turmeric, lemony quinoa

Most weekends when home I make a big batch of this quinoa to last several of Deeya's meals throughout the week. It's the perfect accompaniment to any meal; from chicken or fish, to daals and curries. Once made it can store in the fridge in an air-tight container for up to 5 days so is perfect for the week's meals prep.

Quinoa is packed with protein, fiber and antioxidants, and is far healthier than rice. Of course, it is much more expensive too - so to save your wallet, you can make this as a monthly treat.  

Three pictures. Lemon and garlic. cooked quinoa. Uncooked quinoa

What you'll need:
(Makes enough for the week)

  • 1/2 cup of quinoa
  • 1 clove of fresh garlic (grated or cut finely) or 1/4 tsp of garlic granules
  • 1/4 tsp turmeric powder
  • 1 lemon
  • 2 tbs little oil (we prefer avocado oil) but olive or rapeseed is just fine

What you need to do:

  • Wash the quinoa as per packet instructions. 
  • In a saucepan add the oil and once heated add the garlic and turmeric. Let this cook on a low heat for a minute or two. Stir every now and then so the spices don't burn.
  • After a minute add in the quinoa and give it a quick stir. Then cook the quinoa as per your packet instructions - usually it's double water to quinoa, so in this case it will be 1 cup of water - bring this to the boil, then cover with a lid and turn heat to minimum. Cook for 10 minutes. 
  • Once cooked, squeeze in half a lemon and give it a nice stir. 
  • The quinoa should be nice a fluffy. It's ready to serve or allow to cool fully before storing in the fridge for up to five days. 
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