Turmeric & Ginger Quinoa Bowl

I absolutely love this vibrant and nourishing Turmeric & Ginger Quinoa Bowl! Not only is it bursting with flavour, but it’s also packed with anti-inflammatory turmeric and zesty ginger perfect for boosting immunity and balancing hormones. It’s deliciously satisfying and super easy to make, making it an ideal choice for lunch or a light dinner.

Why You’ll Love It:

• Anti-inflammatory Boost – Turmeric and ginger are powerful anti-inflammatory agents that can help reduce inflammation in the body.

• Hormone Balancing – Healthy fats from avocado and sesame seeds support hormone health.

• Protein-Packed Goodness – Quinoa is a complete protein, providing all essential amino acids.

Ingredients (Serves 2)

For the Turmeric Quinoa:

• 1 cup (185g) quinoa, rinsed

• 2 cups (480ml) vegetable broth (or water)

• 1 tsp ground turmeric

• 1 tsp grated ginger

• 1 tbsp extra virgin olive oil

• Salt & pepper to taste

For the Roasted Vegetables:

• 1 red bell pepper, sliced

• 1 courgette (zucchini), sliced

• 1 red onion, cut into wedges

• 1 tbsp olive oil

• Salt & pepper

For the Ginger-Tahini Dressing:

• 2 tbsp tahini

• 1 tbsp lemon juice

• 1 tsp grated ginger

• 1 tsp maple syrup (optional)

• 2–3 tbsp water (to thin)

• Salt to taste

To Serve:

• 1 ripe avocado, sliced

• Fresh coriander (cilantro)

• Toasted sesame seeds (optional)

How to Make It:

1. Cook the Turmeric Quinoa

• In a saucepan, heat the olive oil and sauté the turmeric and ginger until fragrant.

• Add the rinsed quinoa and toast for about 2 minutes.

• Pour in the vegetable broth, bring to a boil, then reduce the heat and let it simmer for 15–20 minutes until fluffy.

• Fluff the quinoa with a fork and season with salt & pepper.

2. Roast the Vegetables

• Preheat the oven to 200°C (400°F).

• Toss the sliced bell pepper, courgette, and red onion with olive oil, salt, and pepper.

• Spread them on a baking sheet and roast for 20–25 minutes until tender and slightly charred.

3. Make the Ginger-Tahini Dressing

• In a small bowl, whisk together the tahini, lemon juice, grated ginger, and maple syrup.

• Gradually add water to reach the desired consistency.

• Season with salt.

4. Assemble the Bowls

• Divide the turmeric quinoa between two bowls.

• Top with the roasted vegetables and sliced avocado.

• Drizzle generously with the ginger-tahini dressing.

• Garnish with fresh coriander and toasted sesame seeds for an extra crunch.

5. Enjoy!

• Serve warm or at room temperature for a delicious, nutrient-packed meal!

Macros per Serving:

Calories: 420 | Protein: 12g | Carbs: 48g | Fat: 20g | Fibre: 10g

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