This is my new, go-to lunch. Tumeric is a pungent, bright orange spice that has wonderful anti-inflammatory properties, and has long been used in Chinese and Indian cooking to treat a wide range of medical conditions. It is also a powerful antioxidant, which could fight cancer-causing free radicals.
This meal is packed with nutrition and is light enough to eat for lunch or dinner.
- 1 tablespoon of coconut oil
- ¼ leek, sliced finely
- ½ shallot, sliced finely
- ¼ head of broccoli, chopped into florets
- ½ bunch of kale (any variety)
- 1/3 (or less) of quinoa
- ¼ avocado
- 1 teaspoon of turmeric
- ½ teaspoon of cumin
- ½ teaspoon of garum masala
- 1 teaspoon of masala powder (or other Indian spices you have in your cupboard)
- Pink sea salt
Chop the cauliflower into florets. Coat with a little coconut oil and top with turmeric and masala spice. Roast the cauliflower in the oven on 200 C (400 F) for around 40 minutes, or until cooked through. (This can be done ahead of time).
Heat the coconut oil in a pan over medium-high heat. Sauté the shallot and leek until soft. Add the kale and sauté until wilted. Add some more spices here, so add the cumin, more turmeric and more masala. Add salt to taste.
While the kale is cooking, prepare the quinoa. Wash and rinse quinoa first, then cook in a saucepan by bringing to boil the water, then reducing to low. It will take around 20 minutes for the quinoa to cook. Make sure you don’t burn it, or it will stick to the pan.
When all cooked, toss together the kale/leek/shallot mixture and quinoa. Add the roasted cauliflower then top with avocado. Top also with spiced pepitas for a crunchy twist.