Turmeric quinoa

As I chose a Moroccan food theme when entertaining last weekend (see my last post) I decided to flavour the quinoa appropriately.

Quinoa is very light, versatile and is full of fibre and protein. It complemented the rest of the dishes I served and was a healthier yet satisfying alternative to rice and/or couscous.

Ready to be cooked

By adding turmeric and chicken stock to the quinoa it really brought out the flavours of the tagine.

Flavoured and fluffy

This quinoa will keep in a sealed container in the fridge for up to two days.

Turmeric quinoa

Serves 6


  • 2 cups uncooked quinoa
  • 4 cups chicken stock
  • 1 TBSP fresh turmeric, peeled and grated*


  1. Place the uncooked quinoa in a sieve and rinse under cold water. This removes the natural coating which can make it taste soapy or bitter.
  2. Place the quinoa in a medium saucepan, over a high heat, with chicken stock and turmeric.
  3. Bring to a rolling boil and cook for 1 minute. Reduce heat to a simmer and cover with lid.
  4. Simmer for 15-20 minutes until all of the stock has been absorbed.
  5. Remove from heat and let it stand for 5 minutes to slightly cool on stove and allow it to become fluffy.

Note: you can use ground turmeric if you don’t have fresh.

I’d love to hear if you’ve flavoured quinoa before?!

One thought on “Turmeric quinoa

  1. Pingback: Lamb, pumpkin and date tagine | emma lauren

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