This recipe is great as it tastes delicious, is beautiful and yellow in colour and is amazing during winter to boost the immune system. Adding the black pepper and coconut oil will help with the absorption of the turmeric and all its amazing anti-inflammatory properties.
1 brown onion
1 clove garlic
2 teaspoons ginger
1 tablespoon turmeric
1 tablespoon coconut oil
2 large carrots
1 cup quinoa
1 ¾ cup vegetable or chicken stock (or water)
Salt and pepper to taste
Finely slice or grate onion, garlic, ginger and carrots. Fry in a saucepan with the coconut oil until soft. Add the quinoa, turmeric and stock/water. Allow liquid to come to boil and then reduce heat to simmer fro about 20 minutes or until all the liquid has been absorbed. Add salt and pepper to taste.
Enjoy as an accompaniment to meat/fish/chicken/tofu and vegetables.