Anti-Inflammatory Broccoli, Red Pepper and Turmeric Quinoa
Print Recipe
Servings
2
Servings
2
Anti-Inflammatory Broccoli, Red Pepper and Turmeric Quinoa
Print Recipe
Servings
2
Servings
2
Ingredients
  • 3/4 cups dry quinoa (rinsed)
  • 2 Tablespoons coconut oil
  • 1/2 Tablespoon turmeric
  • 2 cups broccoli florets
  • 1 onion, medium diced
  • 1 red bell pepper, chopped
  • sea salt and pepper to taste
  • 1 1/2 cups water or chicken stock
Instructions
  1. In a medium saucepan, bring the water or chicken stock to a boil. Reduce heat and add the quinoa and simmer on low until all the liquid is absorbed. Melt the coconut oil in a skillet, add the onions, turmeric, salt and pepper and lightly sauté for a few minutes. Add the brocolli and red peppers and sauté for several minutes until done but still slightly crunchy. Add the cooked quinoa and gently mix together. Serve with a green salad. Enjoy!