This quick recipe was adapted from a simple quinoa recipe from the Institute for Integrative Nutrition. I had made it before, but I wanted to make something that incorporated more turmeric which I could include as a nice pairing to the Red Lentil Dal I made earlier.
This “salad” incorporates green onion, fresh basil and parsley, as well as some healthy extra-virgin olive oil and apple cider vinegar.
I typically use grains sparingly as an accompaniment to a salad. The intent today was to pair it with lentils and fresh arugula to get some added greens in my life. The spices blend perfectly with the peppery arugula. This will be a great meal prep meal for me. This can be made vegan, but I used chicken bone broth instead of water for some extra protein and hopefully healing properties for my nagging knee osteoarthritis.
While it takes a lot of turmeric in your diet to have maximum anti-inflammatory effects, supplementation can also help. Check out this article about the benefits of turmeric and turmeric supplementation.
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Last week I received a few recipes from my own health coach and fellow student at Institute for Integrative Nutrition to address my goals of adding more plant-based foods and more anti-inflammatory, healing foods into my diet. One was this recipe for Easy Vegan Red Lentil Dal, which I ended up pairing with a modified version of a quinoa salad that features turmeric. Seemed like a good pairing.
