ABOUT THE RECIPE:
Turmeric Quinoa is a festive and delicious way to serve quinoa. Try making a double batch to have on hand for stuffing mushrooms, zucchini or peppers, or for using in casseroles, soups and salads.
Makes 3 to 4 servings
INGREDIENTS:
1 cup quinoa, rinsed thoroughly
2 cups water
1/2 teaspoon ground turmeric
1/2 large vegan bouillon cube, crumbled (see note)
INSTRUCTIONS:
Put all of the ingredients into a medium-sized saucepan. Cover and bring to a simmer over medium-high heat. Decrease the heat to medium-low, cover and cook for 15 to 17 minutes, or until all of the water is absorbed. Remove the quinoa from heat, uncover and gently fluff with a fork. Cover and let stand for 5 to 7 minutes before serving. Stored tightly covered in the refrigerator, the quinoa will keep up to 3 days.
Chef’s Note: If desired, you may use 2 cups of prepared vegetable broth in place of the water and bouillon cube.
Ingredients
Directions
ABOUT THE RECIPE:
Turmeric Quinoa is a festive and delicious way to serve quinoa. Try making a double batch to have on hand for stuffing mushrooms, zucchini or peppers, or for using in casseroles, soups and salads.
Makes 3 to 4 servings
INGREDIENTS:
1 cup quinoa, rinsed thoroughly
2 cups water
1/2 teaspoon ground turmeric
1/2 large vegan bouillon cube, crumbled (see note)
INSTRUCTIONS:
Put all of the ingredients into a medium-sized saucepan. Cover and bring to a simmer over medium-high heat. Decrease the heat to medium-low, cover and cook for 15 to 17 minutes, or until all of the water is absorbed. Remove the quinoa from heat, uncover and gently fluff with a fork. Cover and let stand for 5 to 7 minutes before serving. Stored tightly covered in the refrigerator, the quinoa will keep up to 3 days.
Chef’s Note: If desired, you may use 2 cups of prepared vegetable broth in place of the water and bouillon cube.
