Inspiration for the Season:
Recipes to boost your Immune System During Challenging Times
Whilst Debbie can’t tailor the recipes on a blog to every individual’s conditions and body the way she does with her clients, she does hand-select the recipes based on healthy ingredients put together in the most inspiring ways. Inspiration is the best step towards embracing genuine nourishment!
You MUST make sure that all ingredients you use are compatible with your own individual medical conditions, medications, allergies and goals.
Healthy and Easy, Indian Spiced Quinoa
1 cup quinoa red, white or mixed
1 onion chopped
2 tbsp olive oil separated
2 tbsp jalapeno chopped (adjust based on how spicy you like your food)
2 cups cauliflower cut into one inch florets
salt to taste
1/2 tsp turmeric
1/2 tsp red chili powder or less
1 1/2 tsp cumin powder separated
1/2 cup garbanzo beans canned or pre-cooked
1/2 cup peas frozen or fresh
2 tbsp lemon juice
1/2 cup cilantro roughly chopped
10 cashews roasted and split into half lengthwise (optional)
- Rinse the quinoa a few times in cold water. Bring 2 cups water to a boil. Add quinoa. Cover and cook for 15 minutes on medium heat. Turn off heat and let quinoa sit for another 15 to 20 minutes. Do not lift the lid.
- While the quinoa is cooking, heat a 12 inch skillet with 1 tbsp oil.
- Toss in the onion, jalapeno and a pinch salt. Stir often and let cook until the onions soften and start to turn brown. About 10 minutes.
- Add in the cauliflower, turmeric, chili powder, cumin powder, salt and half cup water.
- Stir. Cover and cook until the cauliflower softens. About 10 to 15 minutes.
- Add in the garbanzo beans and peas. Stir.
- Mix in the cooked quinoa.
- In a small bowl, mix together 1 tbsp of olive oil, lemon juice, and 1/2 tsp of cumin powder (I also added salt because I eat too much of that stuff!). Whisk it together well with a fork.
- Pour over the quinoa.
- Add the cashew halves and cilantro. Mix well and serve.