“Stir-Fried” Turmeric Quinoa
You know those times where you just throw something together in the kitchen, not knowing what you’re trying to make or how it will turn out? Yeah, that’s what happened here. I added coconut oil to a skillet, some cooked, sprouted quinoa I had in the fridge, then dumped on a bunch of ground turmeric and a good pinch of sea salt. Out came this stir-fried turmeric quinoa.
Just four simple ingredients and a little time in the skillet to crisp up… oh. my. goodness. Buttery, crispy, warming, and absolutely delicious! This has become my new favorite way of eating quinoa.
It’s somewhat of a stir-fried quinoa, without the constant stirring. The turmeric is warming, the coconut oil creates an amazing buttery texture, but some of the quinoa gets crispy and caramelized. It’s such an amazing contrast of texture and flavors!
Once you have this quinoa base down, it’s so easy to experiment with. Here are a few ways I’ve adjusted it: I’ve added cauliflower rice, basmati rice, forbidden black rice, and I’ve also sprinkled in some curry powder along with the turmeric powder. Heck, I’ve even caramelized it with some cherry tomatoes, which was incredible!
I love adding this to my power bowls, wrapping it up with some veggies and my sprouted hummus in a collard wrap, mixing in steamed veggies like beets and carrots, or just eating it plain. I hope you love this as much as I do – get creative in different ways you prepare it and eat it. Enjoy!
- Organic quinoa, soaked 8+ hours and cooked
- Coconut or avocado oil
- Ground turmeric
- Himalayan sea salt
Heat oil in a skillet on medium-high heat. You want enough oil to be able to coat the quinoa well.
Add your cooked quinoa, shake in enough turmeric to thoroughly coat the entire amount of quinoa (you want more than you think), and a generous sprinkle of salt. Stir well.
Spread the quinoa out evenly in the skillet and let it sit for several minutes. Stir, spread out again, and let sit for several minutes. Letting it sill will allow the quinoa to somewhat caramelize and create a crisp texture.
Continue this for about 10 minutes, or until it is to your desired texture. The longer it cooks, the less soft and buttery of a texture will remain. The less it cooks, the more fluffy it will remain, obviously.
Taste. Finish with a little sprinkle of salt if needed.
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
May you walk into the abundance God has for you,
Get my 10 tips for how to be confident in the kitchen