Fragrant turmeric spiced quinoa with toasted almonds, shallots, and fresh cilantro, is as delicious as it is nourishing. Enjoy as a side dish or meal prep staple.
We can all use more quinoa recipes and I've got you covered! Try this nourishing quinoa stew and this creamy quinoa with kale.
If you are thinking that quinoa's moment has passed, you would be wrong. I have been loving this grain since 2005 and plan on continuing my love affair for years and years to come.
Although quinoa had a big wellness media moment about 10 years ago, and then grains fell out of favor, and then the entire wellness world fell out of favor (I digress), quinoa is not a fad.
Quinoa has been a staple grain, technically a seed so technically not a grain, for centuries. During my travels in Peru a few years ago I learned what a staple quinoa is in Peruvian cuisine and how incredibly versatile this little seed is.
WHY YOU'LL LOVE THIS RECIPE
- Easy, easy, easy – 5 simple ingredients + one pot.
- Nourishing – Quinoa is a protein-powerful plant + with the addition of potent anti-inflammatory turmeric and heart-healthy almonds, this recipe is the epitome of nourishment.
- Warming, satisfying – I prefer quinoa warm (even though I've enjoyed my fair share of quinoa salads through the years) this recipe combines the warming spice of turmeric with fresh cilantro to create a soul-satisfying side dish.
- Versatile – I served this turmeric quinoa with spiced lamb kebabs but it could easily be the base for a nourishment bowl or served on top of a bright and fresh summer salad.
Let's Get Cooking!
INGREDIENTS and SUBSTITUTIONS
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Quinoa – I used white quinoa in this dish and recommend doing the same. You really want the golden turmeric to shine through and using black or red quinoa would kill that golden vibe 🙂
- Turmeric – Dried ground turmeric. Ideally dried ground turmeric that hasn't been sitting in your cupboard since 1987
- Almonds – Slivered almonds are my preference but really any almond would do
- Shallot – I love the mild onion flavor of shallot in this dish
- Butter – or any cooking fat, but butter and turmeric are absolutely meant to be enjoyed together.
- Fresh cilantro – Parsley or chives are a fine substitute if you are a “cilantro tastes like soap” gene carrier.
- Salt and pepper
TOOLS YOU WILL USE
- Cutting board
- Good knife
- Large high-sided skillet
INSTRUCTIONS
- Begin by sauteing the diced shallot in butter, once the shallot has softened (about 3 minutes) add ground turmeric and cook until fragrant.
- Add rinsed quinoa, and water, and cook covered for 12 minutes.
- While quinoa is cooking toast almonds in a dry skillet until lightly browned. If you don't want to wash another skillet you can do this before sauteeing the shallot in the same skillet and remove the almonds, set them aside for later.
- After 12 minutes keep the pot covered but turn off the heat and don't touch it for about 5 minutes.
- After 5 minutes, open the lid, fluff with a fork (quinoa should be light and fluffy), and season with salt and pepper.
- Serve topped with toasted almonds and fresh cilantro.
CREATIVE WAYS TO SERVE TURMERIC ALMOND QUINOA
- SIDE DISH – This is the most obvious. This quinoa is wonderful with spiced lamb, roasted chicken, a perfectly grilled steak, or grilled salmon.
- MEAL PREP – Make a batch of this quinoa on Sunday and eat it throughout the week as a meal prep staple.
- Nourishment bowl base – You can read my basic recipe for a nourishment bowl here. Use this quinoa as a base and top with spiced chickpeas, sauteed greens, marinated tofu or chicken, and drizzle with an herby sauce like this parsley garlic sauce.
- Salad topper – I love, like adore, like obsessed with salads that have warm grains on top. Make a fresh summer salad, greens + cucumber + radish + carrots + tomato, and top with this quinoa – YUM!
- Stir fry – Add some diced tofu or steak to the quinoa, a handful of frozen peas, and bam, a complete meal!
FAQ + RECIPE TIPS!
Yes, yes you do. Quinoa contains saponins, a natural “insecticide” that keeps bugs away from the plant. Genius in nature, unpleasant in the kitchen. Saponins are bitter and if you think you don't like quinoa I bet it's because you haven't rinsed it. Yes, this is an annoying step that takes a full 2 minutes. Do it, I promise it's worth it. Rinse in a fine-mesh sieve under cold water until the water runs clear.
I am going to disagree with every bag/box of quinoa on the market right now and tell you that the IDEAL ratio of water to quinoa is NOT 1:2, 1 part quinoa to 2 parts water. This ratio has always produced soggy overcooked quinoa for me, not ideal. MY ideal ratio suggestion is 1 part quinoa to 1.75 parts water. I reduce the water by 1/4 cup and find it works perfectly!
15 minutes. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Turn off the heat and keep covered for 5-10 more minutes. Open lid and fluff with a fork – perfection.
Black pepper increases the bio-availability of turmeric, i.e. it helps your body use the potent anti-inflammatory benefits of turmeric. You can read more about the science behind turmeric absorption here.
Yes, yes you can. You can cook the quinoa and all grains honestly, the same way you cook pasta. A big pot of boiling water and cook until done. BUT I will tell you that the end result is not as dry and fluffy as cooking it the traditional method.
STORAGE/REHEATING/FREEZING INSTRUCTIONS
- Storage – Store in an airtight container in the fridge for up to 5 days.
- Reheating – Reheat in a small saucepan on the stovetop or in a microwave-safe container.
- Freezing – Freeze for up to 2 months in an airtight container, freeze without almonds and cilantro.
DIETARY MODIFICATIONS FOR THIS RECIPE
This recipe is naturally gluten-free and vegetarian
- Vegan/Dairy Free – Use olive oil in place of butter
- Low Fodmap – Replace shallots with scallions
- Whole 30 – Use ghee or olive oil in place of butter
- Paleo/Keto – You could replace the quinoa with cauliflower rice but I don't recommend it.
I can’t wait for you to try this Turmeric Quinoa with Almonds recipe. When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
If you’ve tried this recipe, don’t forget to rate it and leave a comment below. I love to hear from people who’ve made my recipes!
Turmeric Quinoa with Toasted Almonds
Ingredients
- 1 tbsp butter or any cooking fat
- 1 medium shallot diced
- 2 tsp ground turmeric
- 2 cups dry quinoa
- 3 1/2 cups water
- 1/2 cup slivered almonds
- 1/4 cup chopped cilantro optional
Instructions
- Toast almonds – In a dry skillet over medium heat toast almonds until they are lightly browned. Keep an eye on them, almonds will turn from perfectly toasted to burned fairly quickly. Set aside.
- In a large high-sided skillet over medium heat, saute shallot in butter for 3 minutes. Add ground turmeric, 1/4 tsp salt, and black pepper and stir for an additional minute.
- Add rinsed quinoa and water, stir. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Turn off heat and keep covered for an additional 5 minutes. After 5 minutes lift lid and fluff with fork.
- Taste for seasoning, add more salt as needed. Top with toasted almonds and fresh cilantro. Serve warm.
Notes
MODIFICATIONS:
You can substitute pine nuts or cashews for the almonds.STORAGE/REHEATING/FREEZING INSTRUCTIONS
- Storage – Store in an airtight container in the fridge for up to 5 days.
- Reheating – Reheat in a small saucepan on the stovetop or in a microwave safe container.
- Freezing – Freeze for up to 2 months in an airtight container, freeze without almonds and cilantro.
Nutrition
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William Sutcliffe says
I Love this dish. I always make it with a roast chicken and your parsley sauce. Brings me back to my days as a field correspondent in Marrakesh.