Flavor packed. 
Absolutely delicious.

Welcome to your next meal prep star.....TURMERIC COCONUT QUINOA.

Something this vibrant is { almost } to hard to eat... but those thoughts won't last long after one bite. 

I thought I would have to trick my husband into trying this quinoa , but no strategizing necessary. He said all he needed to do was smell it and he was hooked.

So ladies (or gents) ... roast up some veggies, whip up this beauty, and dinner is served! 
I n g r e d i e n t s
1 cup quinoa 
1 13.5 oz full fat coconut milk can ( 2 cups-- I used Whole Foods 365 organic brand)
1/2 cup sweet onion, diced 
1 clove garlic, minced  
1.5 tsp turmeric
1/2 tsp mustard powder 
1/4 tsp cumin 
1/2 tsp + sea salt 
1/4 cup water 
Few pinches pepper.
D i r e c t i o n s
Rinse your quinoa in a mesh strainer with cold water until water runs clear. In a small saucepan ( I used a 2 qt) add 1 tbsp olive oil and turn to medium heat. 

Add your onion and saute until translucent. Add your garlic, turmeric, mustard powder, cumin, and sea salt. Stir and incorporate into the onion. 

Add your quinoa, stirring to fully incorporate your spices, about a minute or so. 

Add your entire can coconut milk and water. If your coconut meat has separated from the liquid just continue stirring until It heats through all resembles one mixture. 

Bring the mixture to a boil. Once boiling, cover with a lid, and reduce heat to a simmer. 

Allow all liquid to simmer out, mine took about 20 minutes. Check your liquid and once all has simmered out, turn off heat, slide off hot burner, and let steam with lid on about 5 minutes. 

Remove lid, fluff with a fork, and voila! Creamy, golden quinoa! 
Add to a bowl with roasted veggies, to a savory breakfast bowl, or just with a fork!