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Veggie tumeric quinoa

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Ingredients

  • 1 1/2 cup water
  • 3/4 cup dry quinoa
  • 1 cup medium onion, diced
  • 1 1/2 teaspoon celtic sea salt (or to taste)
  • 1 tablespoon curry
  • 1/2 teaspoon turmeric
  • 1 teaspoon red bell pepper
  • 2 cup broccoli cut into little pieces

Preparation

Baking Directions:

Be sure to soak the quinoa overnight in water, and rinse well before using.

Place the water in a saucepan and bring to a boil.

Reduce the heat, add the quinoa and simmer until the water is absorbed and the grains become translucent and soft (about 10–15 minutes).

Pour the quinoa through a strainer and set it to the side in a bowl.

Heat the coconut oil in a large skillet.

Add the diced onions, and lightly sauté for a few minutes, adding the sea salt, curry and turmeric.

Add the other vegetables and lightly sauté  for 5 to 6 minutes, or until they before softened (but not overcooked).

Add the cooked quinoa to the skillet and stir everything together.

Adjust the flavoring to how you love it! Some like it with a stronger curry flavor than others!

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