What to do with fresh turmeric root? Why turn it into this SUPERFOOD medley! The fresh turmeric is extremely easy to incorporate into the dish and is used in both the marinade for the chicken and in the quinoa.

Note: for those on a super low carb diet, feel free to sub in 4 cups of shredded cauliflower or Brussels sprouts in place of the quinoa. Reduce the broth to 1/4 cup and reduce the cooking time in half.

Courtesy of RealHealthyRecipes.com

Servings: 6

Here’s what you need

For the Turmeric Marinated Chickpeas

  • 1 cup coconut cream
  • 2 tablespoons olive oil
  • 1 Tablespoon freshly grated turmeric root
  • 1 teaspoon Ginger Root
  • juice from 1 Lemon
  • ½ teaspoon ground cayenne pepper
  • 1 clove Garlic, minced
  • 1 teaspoon sea salt
  • 1 can chickpeas

For the Quinoa

  • 1 tablespoon coconut oil
  • 1 tablespoon freshly grated ground turmeric
  • 1 teaspoon Curry Powder
  • ½ teaspoon cumin
  • 1 cup quinoa, rinsed and drained
  • 2 baby kale, chopped
  • juice from ½ Lemon
  • 2 tablespoons raw pepitas

Instructions

  1. Combine all of the marinade ingredients in a bowl, except for the chickpeas. Mix well to combine. Add the chickpeas and mix well. Cover and place in the fridge for 30 minutes, or up to overnight.
  2. In a medium saucepan place the coconut oil over medium heat. Add the turmeric, curry and cumin. Heat until fragrant. Add the quinoa and stir frequently until it starts to make popping sounds.
  3. Add the chickpeas and bring to a low simmer. Cover, reduce the heat to low and cook undisturbed for 10 minutes. Remove the lid, stir in the kale, and place the lid back, cooking for another undisturbed 10 minutes. Turn the heat off and let the quinoa sit for 5 minutes. Remove the lid and transfer to a bowl. Fluff the quinoa and mix in the lemon juice. Garnish with pepitas and serve. Enjoy!

Nutritional Analysis

One serving equals: 330 calories, 21g fat, 21g carbohydrate, 300mg sodium, 1g sugar, 4g fibre, and 15g protein.