Last night disappeared in a blink of an eye. So much so that I didn?t have time to share our tasty Friday night dinner with you!
I had no real dish in mind, so turned to the Mystery Box for some inspiration?.
Turmeric is also known as the 'golden spice' . Not only is it rich in colour, turmeric's active ingredient (curcumin) is a known antioxidant and helps stabilise inflammation. In India, turmeric is also used in wedding rituals, whereby a turmeric-based paste is applied on the bride and groom to beautify and enrich skin complexion.
While I was tempted to attempt said 'turmeric-paste-skin-enrichment', I decided that I would use the spice in a more traditional way instead.
And, with an abundance of rice, spices and veggies left in the pantry and fridge, a turmeric pilaf
seemed to be the most logical choice!
Starting with quinoa and brown rice?
Carrots, spring onions and asparagus..
Cooked all together, with the turmeric, spices, sliced sausages and baby spinach.
Topped with flaked almonds.
I loved the crunch of the quinoa and almonds?
And the turmeric added a lovely rich colour to pilaf.
As far as easy ?one pot? Friday night dinners go, this was a winner! Turmeric quinoa pilaf
4 sausages, cooked and sliced 1 cup quinoa, rinsed and drained 2 cups brown rice (cooked) 1 tbs turmeric 1/2 tbs ground cumin 1/2 tbs ground coriander 3 spring onions, sliced 2 carrots, diced 1/2 bunch asparagus, sliced 2 cups vegetable stock 2 handfuls baby spinach flaked almonds to serve Heat a little olive oil in a large pot. Add spring onions and spices, and cook, stirring, until fragrant. Add carrots and asparagus, and cook for a few minutes. Add sausages, quinoa and vegetable stock. Bring to a simmer, lower heat, cover, and cook for 10 minutes. Add rice, and continue to cook for a further 5 minutes. Remove from heat, stir through spinach, and divide among serving plates. Top with flaked almonds to serve. What about you? Do you have a favourite way to use turmeric?
Happy Baking :)