Step 1

Check the video in the blog post for easy visual instructions.Thoroughly rinse quinoa in a fine-meshed sieve.

Step 2

Add the rinsed quinoa, water, salt, and turmeric to a medium-sized pot. Bring to a boil, cover the pot, and reduce the heat to low/medium. Let it simmer for about 15 minutes or until the quinoa is tender and all water is absorbed.

Step 3

Meanwhile, heat the oil in a skillet/pan over medium/high heat. Once hot, add the cumin seeds and the chili (if using) to the oil.

Step 4

Also, add onion and sauté for 3 minutes. Then add ginger, garlic, all vegetables, salt, pepper, and the bay leaf. Stir to combine.

Step 5

Finally, add vegetable broth, cover the skillet and let the vegetables cook over low-medium heat until tender (but not mushy), about 7-10 minutes.

Step 6

Turn off the heat and add the cooked quinoa. Pour in the lemon juice or lime juice and stir. Garnish with fresh herbs.

Step 7

Serve immediately! You can also store leftovers in the refrigerator for up to 3 days and enjoy them as a quinoa salad with a creamy tahini dressing.