Curry Turmeric Quinoa with Toasted Pine Nuts and Currants

I've heard from many people that they just can't get into quinoa: the taste, the texture, etc.

Being Filipino, I'm used to having rice at every meal, so when I want a carb that has more nutritional value to it and won't affect my blood sugar levels nearly as much, my go-to is usually quinoa.

I've always been the type of person who's liked variety and flavor in their food. A shift to eating healthier over the years never sacrificed that.

Playing around with flavors, I came up with this quick and easy recipe which goes really well as a base for a meal and is packed with flavor.

Give it a try and let me know what you think!

Some callouts:

• Quinoa: gluten-free, source of protein and fiber, rich in antioxidants

• Turmeric: curcumin in turmeric is shown to have anti-inflammatory benefits

• Always pair black pepper with turmeric which boosts absorption of curcumin by the body

• Curry powder also contains turmeric as well as other spices and adds nice flavor (omit if you prefer)

• Currants and toasted pine nuts - I just like the combo and textures they add! (could add toasted almond slivers, cranberries, or just omit)

Ingredients:

• 1 cup quinoa (I like the tri-color blends)

• 1 3/4 cup unsalted broth (bone, chicken, vegetable)

• 1/4 tsp each of salt, pepper, turmeric, curry

• 4 Tbs toasted pine nuts

• 1 1/2 Tbs currants

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Instructions:

• Add quinoa, broth and spices to a sauce pan, whisk together and bring to a boil

• Quickly turn heat to a low simmer, cover and cook for about 13-15 minutes

• Check your liquid towards the end but this should be done within 15 minutes. Cooking quinoa is quick!

• Remove from heat. Sprinkle currants on top and cover for a couple minutes to soften. Mix quinoa and currants then finally sprinkle toasted pine nuts right before serving. That's it!

Feel free to be creative and change it up to flavors you might like. Spices in and of themselves have lots of health benefits!