This turmeric quinoa salad with sprouted beans and fennel ticks many health boxes which is great as the seasons are changing and colds take over the western hemisphere. Such a simple and nutrient rich dish which works well for both lunch and dinner, as a side or as a main. Turmeric and quinoa are both hot on the superfoods list so let’s combine them!
Quinoa is a seed which is packed with complete protein making it a very good addition to any vegan diet. It also suits a gluten free diet as I always used to find myself looking for substitute to glutenous and white grains. Quinoa is also high in manganese which aids in metabolising of cholesterol, carbs and amino acids and even wound healing functions in the body.
The addition of sprouted beans makes this dish a protein powerhouse and adds a raw element which has been activated to offer its most potent state in terms of nutrition. Further I included fennel because it’s something which helps me keep my stomach on track. It also has strong antioxidant activity which pairs up nicely with turmeric.
Turmeric is the real show stopper in this dish though! It is an anti-inflammatory agent, can prevent alzheimers, neutralises free-radicals and boosts antioxidant enzyme activity to protect your cells and keep them healthy. This effect on the cells can help during cancer treatment or prevent it in the first place.
One last little note, turmeric is absorbed easier when consumed with pepper!
Feeds 3-4 people.
Active cooking time 20 min, all in all 35 min.
¾ cup uncooked quinoa
1 ½ cup filtered water
2 tsp turmeric powder
½ tsp sea salt
¼ tsp black pepper
Leaves from 1 rosemary sprig (or dried herbs of choice)
1 red onion
1 cup sprouted beans (chickpeas, mung beans, lentils etc)
1 medium fennel bulb
1 tbsp coconut oil
1 clove garlic
½ tbsp olive oil
salt and pepper to taste
1 bag peppery rocket
Rinse quinoa under running water until completely wet.
Place in pot with water and spices on high heat.
Let it come to a boil and then turn to low heat for a 20 min simmer (or until all water is gone).
Turn off heat and place a tea towel underneath the lid to absorb steam.
Chop onion finely.
Rinse the sprouted beans.
Remove sprigs and the end of the fennel bulb and slice finely.
Place pan over medum heat and add coconut oil.
Sautee fennel until it looks shiny and soft.
Mix fennel, sprouted beans and onion with olive oil, salt and pepper.
Add quinoa and mix again.
Serve warm on top of rocket leaves and save leftovers for a lunch box base.