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Turmeric Quinoa

I'm always looking for food that I can batch-cook on the weekend, to eat during the week when I have such little time to prepare meals. Quinoa has long been a go-to for me - the benefits are endless; it's super easy to cook, gluten-free and a complete protein - containing all the essential amino acids - helping your body grow and repair tissue.

Recently I've been looking for ways to jazz up this super grain, and my turmeric quinoa is an absolute winner. Turmeric - the star ingredient - is a vibrant spice, high in the phytochemical curcumin, that has anti-inflammatory and antioxidant properties and aids digestion. I've added peas which are a good source of soluble and insoluble fibre, and pomegranate seeds for their sweet and crunchy deliciousness!

You can cook this on a Sunday and use as a base for your meals (lasts 2-3 days in the fridge) or you can store in an air-tight container and take to work with you for lunch.

Serves 2-3


  • 1/2 cup of washed quinoa

  • 1 cup of water

  • Knob of butter/1 tablespoon of coconut oil

  • 1 teaspoon cumin seeds

  • 1/2 large red onion - finely chopped

  • 2 cloves garlic - finely chopped

  • 1 cup frozen peas

  • 1/2 teaspoon turmeric

  • Handful pomegranate seeds

  • Juice from half a lemon

  • Salt to taste


  1. Add the washed quinoa and water to a medium sized pan. Add salt to taste. Place over a medium heat, and bring to the boil. Reduce to a simmer and cook for approx 15 minutes, until all the water has been absorbed.

  2. While the quinoa is cooking, add the butter/oil to a large frying pan. Once melted, add the cumin seeds and let them sizzle for a minute (until you can smell their fragrant flavour).

  3. Add the onions and garlic and cook on a medium heat until browned. Add the frozen peas and sauté for 4 minutes.

  4. Once the quinoa is cooked, transfer into to the frying pan. Add turmeric and lemon juice. Mix well and cook for a further 2 minutes.

  5. Just before serving, sprinkle the quinoa with the pomengrante seeds and seasoning.

And enjoy!


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