Turmeric, the super star of spices, is a perennial herb that is closely related to the ginger family. This bright yellow/orange spice has recently gained a lot of popularity in today's Western culture, despite the long history of use in Ayurvedic cultural remedies and diet. The overall popularity of turmeric is due to the abundant health benefits it provides. It is known to have medicinal properties and is a great anti-inflammorty agent.
A couple of the most common ways we see turmeric being used today is as seasoning for veggies (especially cauliflower) and in turmeric milk. We recently shared our Turmeric (Vegan) Milk recipe where we broke down why turmeric is so effective on our health and outlined numerous health benefits. The most important thing to note is that curcumin, a compound found in turmeric, is responsible for majority of the benefits we receive from turmeric. Since curcumin isn't easily absorbed into our bloodstream it is necessary consume it with black pepper or a healthy fat. By combining turmeric with a healthy fat or black pepper, you increase the absorption by 2000%.
We got tired of seeing turmeric milk and veggies all the time so we decided to incorporate it in a different way. This is where our Turmeric Coconut Quinoa comes in! The combination of coconut oil and turmeric isn't only great for maximum absorption, but the two flavors blend together perfectly. This is a fabulous side dish to any protein or even a great mid-day snack! The best part of this recipe...it takes 15 minutes to make and you always have left overs for next day's lunch.
1 cup uncooked quinoa (or 3 cups cooked)
1 1/2 Tbs. unrefined coconut oil
1 tsp. ground turmeric
1/2 - 1 Tbs. lemon juice
1 Tbs. unsweetened shredded coconut
Salt and pepper to taste
1 Tbs. scallions or parsley (optional toppings)
1.) Cook quinoa according to packaging instructions. Once it is done cooking let cool for about 5-10 minutes and fluff with a fork.
2.) Add coconut oil, turmeric, lemon juice, shredded coconut, salt and pepper. Mix until all ingredients are well incorporated.
3.) Serve and top with scallions or parsley and enjoy!