Turmeric Infused Quinoa

Hey there healthy foodies! Here’s a superfood post with an antioxidant booster called Turmeric.

Turmeric is the root is widely used in Asian cooking. The turmeric root looks similar to ginger and is most popularly used in it’s powder form.

A lot of its new-found popularity is thanks to the fact that it has an endless list of therapeutic properties.

Here’s what this magical herb is capable of-

1. Turmeric Promotes healthy aging, potentially reducing the aging of skin

2. It protects from side effects of drugs

3. It protects from food pathogens

4. Turmeric kills cancer cells

5. Helps Fight Infectious Conditions and aids in treatment of urinary infections

6. It aids a Healthy Reproductive System

7. It helps the Cardiovascular System & those who have heart diseases

9. It relieves cough and cold

10. It’s great for oral health and for treating eye and ear related disorders too

11. Turmeric helps blood related disorders, is a bran booster and helps the nervous system too.

12 . It is an anti-inflammatory agent and also helps in heavy metal detoxification

This particular Quinoa dish is something I always make as a lunch/brunch option. It’s a perfect office lunch for my hubby to take along and the kids seem to enjoy having it an alternative to the mundane rice lunches they usually have at home. I have kept it as simple as basic as possible with room to improvise, like adding chopped rotisserie chicken instead of eggs or even some left-over cooked shrimps, salmon or any other fish fillet. For those on a vegan or vegetarian diet, cubed tofu is a great addition. So let’s start cooking this super yum and oh-so-healthy Quinoa dish!!

Quinoa Prep

1 cup quinoa seeds

1/2 tsp raw organic Turmeric powder

Please follow my basic how-co-cook Quinoa post (click here) and add the raw organic Turmeric powder during the boiling process. 1 cup of dry Quinoa seeds yields 3 cups cooked quinoa. Once that’s done, fluff up the grains and set it aside to cool.


4 tsp sesame oil (divided)

2 large cloves garlic, finely chopped

1/2 cup chopped carrots

1/2 cup green peas

1/2 cup chopped mushrooms

1/2 cup chopped spring onions

1/2 cup chopped green bell peppers

2 eggs, beaten

1/2 tsp white pepper

1 tsp crushed black pepper

2 tsp Himalayan salt

1 tsp toasted white sesame seeds

3 cups turmeric infused cooked Quinoa

Heat the oil in a wok and add the beaten eggs to this, add a dash of salt and scramble them well. Once done, set it aside and 2 tsp oil again to the same wok. Add the finely chopped garlic to the hot oil and let them attain a nice golden hue. Now add all the veggies, saving some spring onion for the garnish. Stir the veggies well, add all of the seasoning (salt and crushed peppers) cover and cook for 7-10 minutes. The veggies must be around 80% done with still a bit of crunch left, I love to have a bit of crunch in my veggies (kind of al dante) but feel free to cook longer if u prefer them soft. Now add the prepared cooked Quinoa, scrambled eggs and toss it well with the veggies. Have a check on the salt and see if more is needed. Stir this around for another 5 minutes and turn off the heat. Sprinkle the toasted sesame seeds on top and garnish well with the rest of the spring onions. Serve it hot!

Tip- I have used white quinoa for this, but you can use any other colour. The white Quinoa enhances out the turmeric colour well. If you don’t have quinoa, you can use rice or even millet grains for the same recipe. You can even make turmeric infused Cuscus, altho the taste may vary slightly. I have not used any soy sauce or any flavour enhancers for this, that is left entirely upto you and as per the diet you follow. You can add fresh green chillies or increase the pepper if you find this too mild. This recipe follows the spice tolerance of kids.

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