Quinoa is one of my favourite grains because it is a complete protein (meaning it contains all the essential amino acids). It’s also full of anti-inflammatory compounds!
This recipe combines quinoa with the strongly anti-inflammatory turmeric powder, making it a powerful recovery meal post-run. Serve with mashed potatoes and veggies or a side salad (pictured with kale salad).
- 2 cups veggie broth (or water)
- 1 cup white quinoa (or red), rinsed
- 1-2 Tbsp coconut oil
- 1 onion, chopped (optional)
- 2 celery sticks, finely chopped
- 2 garlic cloves, chopped (optional)
- handful parsley, chopped
- 3-4 carrots, peeled and grated
- 1 tsp curry powder
- 1 tsp turmeric
- ½ tsp black pepper
- 1 tsp salt
- ¾ cup almonds, finely ground (in a food processor)
- ¾ cup cashews, coarsely chopped (in a food processor or by hand)
- ¼ cup sunflower seeds, ground (in a food processor)
- ¼ cup chia seeds mixed in ½ cup veggie broth and allowed to sit & gel for 10 minutes
- Preheat oven to 350. Line a 9x5x3 loaf pan with parchment paper.
- Put the rinsed quinoa into the veggie broth, bring to a boil, cover and simmer for 15 minutes.
- Heat the coconut oil in a large fry pan over med heat. Saute the onion, celery, garlic, parsley and carrots until soft, add the spices and cook a few minutes more.
- Place the almonds, cashew pieces, sunflower seeds and soaked chia/veggie broth mix in a large bowl. Add the cooked quinoa and the sautéed spiced veggie mix to the bowl. Mix everything together thoroughly (may need to use your hands!).
- Press the mixture into the loaf pan. Bake for about 30-40 minutes, or until browned on top. Lift the loaf out of the pan (should lift out easily with parchment paper) and let sit at least 5 minutes.
- Slice and serve with sauerkraut and additional sautéed veggies or mashed potatoes and salad, if desired.