Recipes / Bone Broth Recipes / Coconut Turmeric Quinoa with Veggie Broth

Coconut Turmeric Quinoa with Veggie Broth

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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
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Coconut Turmeric Quinoa

Course Side Dish
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 people
Calories 234 kcal


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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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