Chef’s tip. Make the dish the day before and just warm up in the oven after your run or ride. The flavor of the turmeric and ginger really develops and no mess to clean up!
Serves 4 people
Ingredients
- 3 tbsp olive oil
- 1 shallot small diced
- 2 gloves of garlic, smashed
- a knob of ginger, peeled and sliced
- 2 pcs fresh turmeric, peeled sliced (Sub 1 Tbsp of dried if fresh not available)
- 1 tbsp of ground fennel seed
- 1 tbsp of ground coriander seed
- 1 tsp of chili flakes
- 1 lb of marble or baby potatoes
- 12 oz of coconut milk
- 2 cups vegetable stock
- 6 each roma tomatoes diced
- 1 cup of quinoa
- 6 oz of “power greens” (kale, spinach, chard)
- 1 lemon
- salt and pepper
Method -
Heat a large pan with sides over medium heat. Add the oil and sauté the shallots, garlic, turmeric and spices till aromatic. DO NOT BURN. Next, add the potatoes and stir to coat in the spice mixture. Add the coconut milk and 1 cup of the vegetable stock and cook the potatoes until you can easily stick a knife through them. (about 20 min depending on size of the potatoes)
Next add the Quinoa, the other cup of vegetable stock and the tomatoes, Bring to a boil and then reduce to a simmer stirring every 5 min. (the bottoms burns easily!) The quinoa is done when it is nice and fluffy about 20 min.
Finally, add the power greens and heat though, add the zest of one lemon and then squeeze the juice. season with salt and pepper. taste! Eat or chill for the next day.
Additions
You can always add your favorite vegetable, bean, or green to this. It would also be great with a nice piece of salmon or halibut. Let me know if you try it!