Anti-Inflammation Basic Quinoa Recipe
This anti-inflammation quinoa recipe is a nutritious and versatile dish perfect as a base for salads, sides, or main courses. Packed with protein and essential nutrients, this easy-to-make recipe includes tips to maximize flavor and freshness while supporting an anti-inflammatory diet.
Ingredients
- 2 cups organic white or red quinoa
- 4 cups chicken broth, vegetable broth, or water
- Pinch of kosher salt
Optional:
- 1 tsp ground turmeric
- 1 tsp grated fresh ginger
- 1 tbsp olive oil
Instructions
- Rinse the quinoa: Using a fine-mesh strainer, rinse quinoa thoroughly under cold running water to remove its natural coating of saponins, which can taste bitter.
- Prepare the cooking liquid: In a medium saucepan, bring the broth or water to a boil over high heat. Add a pinch of kosher salt for flavor.
- Add quinoa and optional anti-inflammatory ingredients: Stir in quinoa along with turmeric, grated ginger, and olive oil for enhanced anti-inflammatory benefits.
- Cook the quinoa: Cover the saucepan, reduce the heat to medium-low, and simmer for about 18 minutes, or until the quinoa is tender and white tails appear.
- Cool and fluff: Transfer cooked quinoa to a shallow bowl or baking sheet. Fluff with a fork and allow it to cool to room temperature.
- Store properly: For quick cooling, spread quinoa on a baking sheet. Once cooled, store in an airtight container in the refrigerator for up to one week.
Notes
- Rinsing quinoa is essential to improve flavor and remove bitterness.
- To enhance the anti-inflammatory properties further, pair this dish with fresh leafy greens, roasted vegetables, or a drizzle of omega-rich flaxseed oil.
- For added flavor complexity, sauté minced shallots in olive oil and add them to the cooking liquid before simmering the quinoa.
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