Description

Golden milk is a traditional Indian drink that’s made of hot milk and turmeric. This beverage is used for its anti-inflammatory benefits—which come from the curcumin in turmeric. As a nutritionist, I like to use coconut milk in place of cow’s milk to make this drink more alkaline. Using it as the liquid base to cook the quinoa creates a rich and creamy dish, which pairs perfectly with the sweetness of the maple roasted vegetables.

Recipe from The One-Pot Alkaline Diet Cookbook by Nutritionist Sharisse Dalby

Ingredients

Scale

1/2 red onion, coarsely chopped
2 cups broccoli, coarsely chopped
1/2 yam, coarsely chopped
1 red bell pepper, coarsely chopped
1 teaspoon pure maple syrup
Pinch sea salt
1 cup quinoa
2 cups full-fat canned coconut milk
1 teaspoon turmeric
Pinch freshly ground black pepper

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Instructions

Preheat the oven to 375°F.
In a large Dutch oven, combine the onion, broccoli, yam, pepper, syrup, and salt.
Bake for 20 minutes, uncovered, or until veggies are slightly roasted.
Remove the vegetables from the oven and turn the heat down to 325°F.
Add the quinoa, coconut milk, turmeric, and pepper to the Dutch oven. Mix well.
Cover and bake for 30 minutes, or until the quinoa is cooked, then serve.

Notes

Cooking Tip:

Roasted vegetables add a complexity to the dish, but you can turn this recipe into a dump-and bake dish by adding all the ingredients to your Dutch oven and baking for 30 minutes, or until the quinoa is cooked.

Nutrition

Serving Size: 4