A super easy, healthy, and elegant looking quinoa dish with fresh tricolor tomatoes and cilantro seasoned with citrus and turmeric spice; a spice that produces mood boosting properties.
I’ve been using turmeric in my cooking even before it became popular. I didn’t think much of its benefits at that time. I just love the spiciness and the intense color. I have a recipe that I made a long time ago that my husband was crazy about. A friend of mine mentioned turmeric and its benefits and suggested that I should add it in my tea. I read in “First Magazine” that a teaspoon added to your daily diet will make you feel perkier. According to Nancy Lonsdorf, M.D., author of The Ageless Woman, turmeric is rich in curcumin, an antioxidant that helps you produce more mood-boosting serotonin and dopamine. So, I have been using it in my cooking more often now than before.
Look at how gorgeous this dish is. This would be a great accompaniment of Chicken Cutlets with Tahini sauce to serve at parties. Beautiful!
Let’s make it.
Please note the chicken stock I used only had 140 g of sodium per cup. If you are using a chicken stock that is higher than 140 g, then adjust the seasoning.
For the Quinoa
- 1 cup quinoa (red and white)
- 2 cups Wegman’s organic chicken broth
- 1 1/2 teaspoons chicken bouillon powder
- 1 teaspoon ground turmeric spice
- 2 tablespoons unsalted butter or olive oil (I used extra virgin olive oil)
- Combine quinoa, chicken broth, chicken bouillon, turmeric and butter or olive oil in a medium pan over medium heat.
- Cover and bring to a boil until almost all the liquid is absorbed about 15 minutes.
- Turn heat to very low setting and let it cook until the remaining liquid is absorbed about 11 minutes.
- Turn off the heat and let stand. Meanwhile make the tomato mixture.
- 10 cherry tomatoes (or more), halves
- 1/4 cup chopped or chiffonade cilantro
- 1 teaspoon fresh squeezed lemon juice
- pinch of salt
- dash of black pepper
- Combine tomatoes, cilantro and 1 teaspoon of lemon juice in a small bowl.
- Season with a pinch of salt and a dash of black pepper.
- Toss to combine, set aside.
Scoop the quinoa from the pan and place in a medium serving bowl. Drain the tomato mixture. Add to the bowl with quinoa. Mix and enjoy.
Below is a turmeric quinoa made on a different date. I added different tomatoes and avocado. It was tasty. Squeeze lime over it. Mix and enjoy.
Just in case you are wondering, this photo was taken with a flash. Big difference compared to the photos above taken with natural light.
UPDATE: MARCH 14, 2014
To show you just how elegant this dish is along with the Baked Chicken Cutlet with Tahini Sauce, here’s a picture taken with natural light just recently. My guests loved them, especially the Spring Salad with chicken cutlet and Tahini sauce. I agree. They were very delicious!
Turmeric Quinoa, Spring Salad with Baked Chicken Cutlet in Tahini Sauce, Dark Chocolate Truffles, and Fresh Organic Carrot Juice.
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