Coconut Turmeric Quinoa with Veggie Broth
This Coconut Turmeric Quinoa with cashews is a flavorful and nutritious dish that will make the perfect addition to any meal. Featuring a blend of quinoa, turmeric, coconut milk, cashews, and spices, this recipe has all the delicious flavors you need for an amazing dinner or lunch!
Coconut Turmeric Quinoa
Ingredients
- 1 1/2 tbsp olive oil
- 1 small onion diced
- 3 garlic cloves minced
- 1 tbsp freshly grated ginger
- 1/2 tsp salt
- 1 cup dry quinoa rinsed well
- 1 1/2 tsp ground turmeric
- 1 cup coconut milk (8 oz) lite or regular
- 1 cup Kettle & Fire Vegetable Broth
- 1/2 cup cashew pieces approximate
Instructions
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Heat a medium saucepan over medium heat and add olive oil. Add onion, garlic, ginger, and salt and stir to combine. Cook for 5-7 minutes, or until the onion is golden, stirring occasionally.
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Add dry quinoa and turmeric to the pan and stir to coat. Cook for 1-2 minutes to allow the quinoa to toast slightly, and then pour in the coconut milk and vegetable broth. Raise the heat to high and let the liquid come to a boil.
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Once boiling, cover the saucepan and reduce heat to low to bring everything to a simmer. Simmer for 20 or so minutes, or until just about all of the liquid has been absorbed.
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Once the liquid is absorbed, remove the saucepan from the heat and let it sit for 5 minutes. Fluff quinoa with a fork, and stir in cashews prior to serving.
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