The tropical flavors and layers of texture in this golden main course make your mouth happy, but there’s more than fun on the plate. Quinoa offers fiber and protein, turmeric and cumin are anti-inflammatory, mango and lime add a zip of vitamin C. It’s a delicious prescription to keep your immunity strong.
Missed my World Vegan Day Lunch break LIVE on Jane Unchained News? Catch it here and catch my recipe for Going for the Gold Quinoa below. The gold comes from turmeric, beloved in Ayurvedic medicine for its anti-inflammatory properties, and JustOne Organics’ mango crystals. These shimmering crystals have all the flavor and punch of fresh mango. There’s no juicy mess, no weird additives, just pure crystallized organic mango.
The quinoa offers protein and fiber, and the bright tropical flavors, mango, coconut and lime, give your mouth a good time. The tadka — an Indian technique giving aromatics a quick blast of heat — not only releases their flavor, it adds entertainment, as the seeds and spices pop, sing and dance in the skillet. We could all use some entertainment and nourishment these days. So go for the gold.
Slobbering thanks to Vanessa Marsot, my vegan host extraordinaire, and the whole Jane Unchained News team.
Going for the Gold Quinoa
- 3/4 cup organic quinoa rinsed and drained
- 1-1/2 cups vegetable broth or water
- 1 teaspoon turmeric
- 3 tablespoons Just1 organic mango
- 2 carrots grated or shredded
- 1 teaspoon coconut oil
- 1 teaspoon sesame seeds
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- pinch red pepper flakes optional
- 1/3 cup dried organic unsweetened coconut
- 2 tablespoons lime juice
- sea salt
- handful of fresh chopped herbs such as Thai basil mint, cilantro or thinly sliced scallions
To garnish, any or all:
- bean sprouts
- green sprouts
- chopped roasted peanuts or cashews
- firm tofu cubed
- fresh tender greens such as spinach lamb’s lettuce or arugula
- Pour water or broth Into saucepan, stir in turmeric and Just1 dried mango. Bring to boil on high heat.. Add quinoa, stir, cover and reduce to low. Cook for 20 minutes or until quinoa has absorbed all the golden liquid and flavor and sprouted its little endosperm tails.
- In a skillet, heat coconut oil over medium-high heat. Add sesame, mustard and cumin seeds, and optional pepper flakes. When sesame and mustard seeds start to pop and dance, reduce heat to low, stir, and cover. Give the seeds and spices another minute to cook. Remove lid and stir in coconut. Cook for another few minutes or until coconut turns golden brown. Remove from burner and set aside.
- Shred or grate carrots.
- In a large bowl, mix together quinoa, coconut, seeds and spices, and grated carrot. Pour lime juice over all, season with sea salt and mix again.
- Add fresh chopped herbs, and, if desired, a handful or two of bean sprouts or green sprouts to lighten and brighten the quinoa. Mix together with a light hand.
- Enjoy just like this or for more of a finished dish, spread a platter or shallow bowl with the fresh greens.
- Spoon quinoa mixture over greens. Top with chopped nuts or diced tofu and finish with another scattering of fresh herbs.
- Serve warm or room temperature. Works well for a buffet.
More Quinoa Recipes You May Enjoy
- Quinoa With Mint Pesto and Spring Greens
- Seven Seed Quinoa With Spinach and Sesame Dressing
- Quinoa with Cashews, Mango and Mint
- Iftar Quinoa With Olives, Dates and Dukkah