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Home » Recipes » Lunch

Turmeric Quinoa

Published: Feb 28, 2019 · Modified: Jan 12, 2024 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 8 Comments

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Enjoy this turmeric quinoa bowl as a flavorful lunch idea or served as a side dish! It's packed with veggies and aromatic spices, and so easy to make as a vegan and gluten free skillet recipe in about 30 minutes.

Have a peek at my pesto chicken quinoa bowl for another fun 'bowl' lunch or dinner recipe!

turmeric quinoa in a light grey bowl with a spoon next to a blue cloth, garlic and herbs.

Are you as big of a fan of quinoa as I am? I love how you can use it to make tasty breakfast recipes such as my quinoa flake porridge and my berry quinoa bake or a fun dinner such as my quinoa stuffed zucchini or my vegetable soup with quinoa.

This turmeric quinoa recipe makes the most of delicious spices of turmeric and ginger for so much flavor, and adds tasty veggies to make it a fun 'bowl' lunch or dinner.

It's a simple skillet quinoa recipe that makes the most of fresh produce and pantry staples, and can be served as a vegan lunch or side dish.

This recipe was updated on 12 January 2024 with slight amendments to the recipe, new photos and recipe tips.

Jump to:
  • ⭐ Why this recipe is so good
  • 🥣 Ingredients
  • 📖 Swaps and variations
  • 🔪 Step by step instructions
  • 💭 Recipe tips and notes
  • 📋 Frequently asked questions
  • 🍽 Serving suggestions
  • ❄️ Freezing advice
  • 🍚 More risotto recipes
  • 📖 Recipe
  • 💬 Comments

⭐ Why this recipe is so good

Packed with delicious spices. We combine turmeric and ginger for so much flavor. Use fresh if you have them, or ground if not!

Budget friendly. This turmeric quinoa bowl uses easy to find affordable ingredients that definitely don't lack in flavor.

Skillet recipe. No need to turn the oven on, this quinoa risotto comes together so easily in your skillet.

🥣 Ingredients

individually labelled ingredients to make turmeric quinoa including carrots, zucchini, bell peppers, onion, garlic and vegetable broth.

All the ingredients and their quantities are set out in the recipe card below.

Some notes on a few of them:

  • Quinoa - I like to use white quinoa, but you can easily swap out for a tri-blend quinoa with red and black quinoa. Make sure to rinse your quinoa before use!
  • Turmeric - you can use ground turmeric powder or grated fresh turmeric root. If using fresh turmeric, you want to use about three times the quantity.
  • Ginger - it's easy to use ground ginger or a larger amount of peeled, grated root ginger root.
  • Fresh vegetables - I suggest to use red bell peppers, zucchini and carrots, but you can swap out for broccoli, cauliflower or the veggie you like best!

📖 Swaps and variations

Swap the veggies. Choose those you like best, but if you add leafy greens you want to add them towards the end of the cook time.

Add more spice. Love a more spiced quinoa bowl? Add a pinch of sweet paprika or cardamom!

🔪 Step by step instructions

Making this turmeric quinoa is very simple, so let's grab our ingredients and skillet and I'll walk you through the recipe!

All the instructions are in the recipe card below, but these photos should help guide you.

diced vegetables and quinoa in a white skillet labelled number one.

Step 1: Combine quinoa and veggies

In a large skillet, saute onion and minced garlic in a little olive oil for 4-5 minutes. Tip in the diced vegetables, rinsed quinoa, turmeric and ground ginger. Cook for 2-3 minutes (image 1).

diced vegetables, quinoa and vegetable broth in a white skillet labelled number two.

Step 2: Cook the turmeric quinoa

Pour in the vegetable broth, bring to a boil then reduce the heat to a very light simmer (image 2). Pour in the coconut milk and stir well to combine. Cook the quinoa for 15-20 minutes, stirring occasionally and adding more broth if required. The quinoa is ready when it's fluffy and the 'tails' have opened.

💭 Recipe tips and notes

  • It's best to rinse quinoa before use to remove the saponin coating that has a bitter taste.
  • The consistency of this quinoa turmeric bowl is slightly down to preference. Add more vegetable broth for a looser consistency that's similar to risotto.
  • Make sure the 'tails' of the quinoa have opened. You need a little longer cook time if they have yet to do so.
  • Stir the risotto occasionally so the quinoa cooks more evenly.
  • Pour in more vegetable broth if the quinoa and vegetable mix seems a little dry.

📋 Frequently asked questions

Which type of quinoa is best to make turmeric quinoa?

White quinoa is a good choice as it has a softer texture, but you can also use a tri-blend of red and black quinoa.

Can I use fresh turmeric root?

Yes, you can easily use peeled grated turmeric root. Simply adjust the amount and increase by 2-3 times depending on how much spice you like. Fresh turmeric isn't as pungent as turmeric root.

Do I have to include the vegetables?

No, if you want a more simple quinoa side dish, you can leave out the vegetables and just use the spices.

🍽 Serving suggestions

Serve this turmeric quinoa risotto as it is for a tasty fragrant vegan lunch, or as a side dish recipe with a protein! For some sides you may like to try:

  • Pair with my air fryer boneless chicken thighs, my ricotta stuffed chicken or my air fryer frozen cod, or a vegan or vegetarian protein source.
  • Serve with a light side salad such as my fennel and cucumber salad or my cucumber pomegranate salad for some refreshing flavors!

❄️ Freezing advice

I have frozen this coconut turmeric quinoa dozens of times and it works perfectly! Simply portion into freezer-safe containers and store for up to 2 months.

My low histamine readers may wish to read the SIGHI guidance on freezing food, which states not to freeze 'for an unnecessarily long time'.

turmeric quinoa in a light grey bowl on a blue cloth next to garlic cloves, olive oil and fresh parsley.

🍚 More risotto recipes

I like to think of this turmeric quinoa as a twist on risotto as it's such a cozy comfort food dinner idea! For more risotto recipes I think you'll love my chicken and leek risotto and my roasted butternut squash risotto, as well as these fun recipes:

  • baked fennel risotto in a white bowl on a wooden board and a blue cloth.
    Baked Fennel Risotto
  • baked asparagus risotto in a white bowl.
    Baked Asparagus Risotto
  • pesto chicken risotto in a white bowl with a spoon in it on a blue cloth surrounded by parsley.
    Pesto Chicken Risotto
  • beetroot risotto in a brown bowl with spoons on a tea towel next to it.
    Vegan Beetroot Risotto

I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And please do leave a star rating ⭐⭐⭐ if you've tried the recipe!

📖 Recipe

turmeric quinoa in a light grey bowl with a spoon next to a blue cloth.

Turmeric Quinoa

Claire
This turmeric quinoa is full of flavor with delicious fragrant spices and tasty veggies! Quick and easy to make as a one pot meal, it's perfect as a lunch or side dish.
5 from 9 votes
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Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Dinner, Lunch, Main Course, Side Dish
Cuisine American, British
Servings 3 servings
Calories 293 kcal

Ingredients
 
 

  • 1 tablespoon olive oil
  • ¼ onion diced
  • 1 clove garlic finely diced or minced, optional
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 cup quinoa rinsed
  • 1 carrot diced
  • 1 bell pepper diced
  • ½ zucchini diced
  • 1.5 cups vegetable broth more as required
  • ½ can coconut milk
  • pinch salt
  • pinch black pepper optional
  • fresh parsley to garnish

Instructions
 

  • In a large skillet, saute the onion and garlic (if using) in olive oil on a gentle heat for 4-5 minutes until softened. Be careful not to let the garlic burn!
  • Tip in the diced carrot, bell pepper and zucchini, rinsed quinoa, turmeric and ground ginger. Cook for 2-3 minutes, then pour in the vegetable broth. Bring to a boil, then reduce the heat and pour in the coconut milk. Cook for 15-20 minutes, stirring occasionally until the quinoa is cooked through and the 'tails' have opened. Add more vegetable broth, if required.
  • Season with salt and black pepper, if using, and garnish with fresh parsley to serve.

Notes

  • Rinse your quinoa before use to remove the saponin coating, as it has a strong bitter taste that isn't too nice!
  • I like to use white quinoa for this recipe, but you can also use a tri-blend if you prefer.
  • If using fresh turmeric or ginger, it's best to use about three times the amount as you would for dried spices.
  • Make sure the quinoa is fully cooked. It should have opened it's 'tails' and no longer be a hard seed.
  • Add more vegetable broth if the skillet looks a little dry, or if you prefer a looser consistency.
 
Swiss Interest Group Histamine Intolerance
All ingredients score 0 on the SIGHI list, with the exception of:
  • garlic and ginger, which score 1.
  • onion, which scores 1 with a ? as a liberator. White onion scores 0.
  • vegetable broth will vary depending upon ingredients used and cooking technique.
  • black pepper, which scores 2.

Nutrition

Calories: 293kcalCarbohydrates: 45gProtein: 10gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 22mgPotassium: 592mgFiber: 7gSugar: 4gVitamin A: 4713IUVitamin C: 59mgCalcium: 46mgIron: 3mg
Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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Comments

  1. Alice L says

    July 31, 2024 at 8:04 pm

    5 stars
    I doubled this recipe and took a bit longer to cook but I live in Denver so makes sense. So colorful it made me happy and I will try to freeze some to see if that works. Thank you for you ur creativity.

    Reply
    • Claire says

      July 31, 2024 at 8:16 pm

      I've frozen this plenty of times and it works well! You may need to add a dash of water as you reheat it. Love that you enjoyed how colorful it is!

      Reply
  2. Mary says

    June 24, 2024 at 1:25 am

    5 stars
    This was my first low-histamine recipe, and it was so easy and delicious! I'll definitely be making this again.

    Reply
    • Claire says

      June 24, 2024 at 7:07 am

      So lovely to hear that you enjoyed it Mary! Thanks so much for taking the time to comment 🙂

      Reply
  3. Andrea says

    August 16, 2022 at 5:53 pm

    5 stars
    I’ve recently been diagnosed with MCAS and your blog has been a lifesaver! This recipe is one of my absolute favorites. Have you ever tried freezing this? Cooking everything fresh has been one of the biggest struggles for me and finding meals that freeze well has been a big help. Thanks!!

    Reply
    • Claire says

      August 16, 2022 at 6:46 pm

      Hi Andrea, so glad you find the recipes helpful! Sorry to hear that you have been diagnosed with MCAS. It's a tough condition to navigate isn't it. And yes, I have frozen this. It turns out OK, but I would suggest adding a little water or vegetable stock when you reheat it, or it could be a bit dry.

      Reply
      • Ida says

        April 17, 2024 at 3:15 pm

        5 stars
        Tried this today. So so good! Will be making it a lot. Thanks for the recipe!!

        Reply
        • Claire says

          April 17, 2024 at 3:21 pm

          You're welcome Ida! So glad you enjoyed it and thanks for taking the time to comment!

          Reply

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Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

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