Vegan dinner with quinoa and fresh turmeric.
This vegan recipe with quinoa and fresh turmeric is perfect for dinner especially when it's still hot. Deliciously spiced with mustard cream, it confers its anti-inflammatory properties from fresh turmeric.
Servings: 3 people
Calories:
Cost: 8 €
Equipment
- kitchen knife
- skillet
- Cooking spoon
Ingredients
- 1 medium onion
- 2 tablespoon olive oil
- a fresh piece of ginger
- 2 cloves of garlic
- a piece of fresh turmeric root
- 1 teaspoon indian curry powder
- 2 medium-size zucchini chopped into small cubes
- ½ teaspoon mustard sauce with seeds
- a handful of cherry tomatoes
- 2 cups cooked quinoa
- 2 cups chickpeas (drained)
- pinch of salt
- ½ or 1 cup of broth or boiling water (optional)
- 1 bell pepper
- some fresh parsley
Instructions
- Clean your vegetables
- Peel and dice the onion. Put them in a skillet and place the latter on a heat source
- Add the olive oil, stir, then cover to cook for about 3 minutes at medium-high heat.
- During this time, grate the garlic, ginger, and turmeric. Add them to the cooking onion. Add the Indian curry and stir well. Cover to cook for 2 minutes.
- Add the chopped zucchini with the mustard sauce, stir, and cover to cook for about 3 minutes
- Now add the cherry tomatoes and salt, stir and cover to cook for 2 minutes
- Add cooked quinoa and chickpea. Mix gently not to break the cherry tomatoes
- If your dinner sticks to the skillet, add some hot water or warm broth or lower the heat.
- Cook for 3 minutes then remove from heat. Add diced bell pepper & parsley. Cover to allow the dish to cool
- Serve your vegan dinner while still relatively hot.
- Thank you for sharing and rating this quinoa recipe
Notes
- Normally, the zucchini is supposed to give out its juice, but if you want to add some water or broth, do so after adding the quinoa and increasing the heat until the bubbling starts. You can also lower the heat.
- This dinner can be part of meal prep. It keeps well up to a week in a fridge.