Vegetable and Quinoa Stir Fry

This simple and quick recipe is great for a mid-week meal. It's amazing how much flavour and colour half a teaspoon of turmeric adds to a dish! Turmeric has a peppery, warm and bitter flavour and a mild fragrance slightly reminiscent of orange and ginger.

Here's some information I found on the internet about turmeric:
"Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. Turmeric was traditionally called "Indian saffron" because of its deep yellow-orange color and has been used throughout history as a condiment, healing remedy and textile dye."

You can read more about this anti-inflammatory spice here.
Any left over stir fry can be reheated or eaten cold the next day for lunch!

Vegetable and Quinoa Stir Fry
Makes 4
Click HERE for a printable recipe card.

Ingredients:
- 170g / 6oz quinoa
- 480ml / 16floz water
- 15ml / 1tbsp olive oil
- 185g / 6.5oz onion, chopped
- 1 clove garlic, crushed
- 5g / 1tbsp ginger, chopped
- 150g / 5oz carrot, cut into matchsticks
- 150g / 5oz green pepper, cut into cubes
- 85g / 3oz peas, frozen
- 1/2tsp turmeric
- 20g / 1tbsp honey

Method:
Cook the quinoa with water in a covered saucepan. The general rule is 2:1 water : quinoa ratio. Bring to the boil and then simmer on a low heat for approx. 10 minutes until all the water has been absorbed. You can always add a little more water if necessary.
In a pan or wok, heat the oil and then cook the onion, garlic, ginger, carrot, pepper and peas.
After 5 minutes, add the turmeric powder and mix well for 30 seconds.
Add the honey and cook for another 3-5 minutes, until the vegetables have softened.
Stir in the cooked quinoa.
ENJOY!

Click HERE for a printable recipe card.

Nutritional Information: