Golden Milk Quinoa with Maple-Roasted Vegetables
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
Description
Golden milk is a traditional Indian drink that’s made of hot milk and turmeric. This beverage is used for its anti-inflammatory benefits—which come from the curcumin in turmeric. As a nutritionist, I like to use coconut milk in place of cow’s milk to make this drink more alkaline. Using it as the liquid base to cook the quinoa creates a rich and creamy dish, which pairs perfectly with the sweetness of the maple roasted vegetables.
Recipe from The One-Pot Alkaline Diet Cookbook by Nutritionist Sharisse Dalby
Ingredients
- 1/2 red onion, coarsely chopped
- 2 cups broccoli, coarsely chopped
- 1/2 yam, coarsely chopped
- 1 red bell pepper, coarsely chopped
- 1 teaspoon pure maple syrup
- Pinch sea salt
- 1 cup quinoa
- 2 cups full-fat canned coconut milk
- 1 teaspoon turmeric
- Pinch freshly ground black pepper
Instructions
- Preheat the oven to 375°F.
- In a large Dutch oven, combine the onion, broccoli, yam, pepper, syrup, and salt.
- Bake for 20 minutes, uncovered, or until veggies are slightly roasted.
- Remove the vegetables from the oven and turn the heat down to 325°F.
- Add the quinoa, coconut milk, turmeric, and pepper to the Dutch oven. Mix well.
- Cover and bake for 30 minutes, or until the quinoa is cooked, then serve.
Notes
Cooking Tip:
Roasted vegetables add a complexity to the dish, but you can turn this recipe into a dump-and bake dish by adding all the ingredients to your Dutch oven and baking for 30 minutes, or until the quinoa is cooked.
Nutrition
- Serving Size: 4