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.
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
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.
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).
Add the onions and garlic and cook on a medium heat until browned. Add the frozen peas and sauté for 4 minutes.
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.
Just before serving, sprinkle the quinoa with the pomengrante seeds and seasoning.