For the best results cooking with turmeric:
» Use about 1/4 - 3/4 tsp per recipe, depending on number of servings.
» Saute the turmeric in hot olive oil before adding other ingredients.
» Turmeric can burn very quickly: Prepare all the ingredients in advance.
» If using onion or garlic, saute these first.
» Once the onion is browned, mix in the sauteed turmeric and saute for about 20 seconds, allowing the oil to soak up the flavors. The turmeric will start to change color rapidly, from bright orange into darker orange.
» Quickly add the rest of the ingredients to prevent the turmeric from burning.
Once you start using turmeric on a regular basis, it's fun to find new ways to use it in home cooking.
( Serves 4)
1 cup white quinoa
2 cups water
2 Tbsp. olive oil
1 1/2 cups chopped white onion
½ cup black raisins
¼ tsp. ground cumin
1 tsp. turmeric powder
¼ tsp. cayenne chili powder
½ tsp. California chili powder
¼ tsp. coarsely ground black pepper
¾ tsp. fine sea salt
1 tsp. fresh lemon juice
½ cup roasted, unsalted sliced almonds
1 cup chopped Italian parsley
Rinse quinoa well and place in a pot with water.
Cover, bring to boil and reduce the heat to low.
Simmer for 15 minutes.
Remove from heat and let stand, covered, for another 15 minutes.
Warm olive oil in a large skillet over medium heat.
Add onion and fry until golden brown.
Lower heat, add raisins and cook until some are scorched, but not burned.
Add spices and salt and toss for 30 seconds.
Add lemon juice, almond, cooked quinoa and parsley and mix well.
Enjoy warm or at room temperature.