Yellow Quinoa

Last Updated on Wednesday, 9 June 2010 12:38 Written by Flax Wednesday, 9 June 2010 12:38

Yellow Quinoa

Yellow quinoa is a dish that I make for two reasons. First of all, it’s always nice to have a bit of color on the table. Secondly, you get to use turmeric, something that we should try and do every day.

Why do you need turmeric? Besides the latest studies showing it to prevent parkinsons disease and alzheimers (somthing that none of us want ourselves or our loved ones to ever encounter!!!) it is a natural perservative. That means that it protects your food by killing off the bacteria. Turmeric is natural anti-biotic. It is also anti-viral, anti-inflamatory and helps cure acne and other skin conditions. It is bitter in flavor and helps your body cleanse itself of excess fats and tumors.

There is much more but before I bore you, in a nutshell, that’s why you should use turmeric.


1 onion diced
1 cup quinoa, rinsed (rinsing the quinoa is important to remove the excessively bitter flavor)
2 cups water
1/ teaspoon turmeric
1 tbsp olive oil
1/2 lemon squeezed
salt and pepper

Heat the oil in a pot and stir fry and the onions until transluscent. Add the quinoa, water and remaining ingredients. Bring to a boil and then reduce the flame. Simmer for 10-15 minutes. The quinoa burns if youwait until all the water is absorbed so I always shut the flame while there is still steam coming out of the pot but there is no water visible. Let sit for 5 minutes to complete the absorption of the water.

Serve warm with accompanying side dish or use in a salad.

Serves 4

Note: To make the quinoa stick together to be like a sticky rice, add 1 tbsp ground flaxseed to the cooking water

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