Turmeric + Coconut Quinoa

Makes 6-8 Servings

  1. Heat oil in large, non-stick pan over medium heat. Add the whites and thicker slices of scallion. Sauté 1 minute.

  2. Add turmeric, and sauté 30 seconds more. Add quinoa and salt, and sauté 30 more seconds.

  3. Add salt, coconut milk, and 3 cups of water to the pan. Let mixture come to a boil.

  4. Lower heat, cover with lid, and simmer 15 minutes until all liquid is absorbed. Add more salt to taste.

  5. Top quinoa with more scallions, chopped cilantro, and a generous squeeze of lime juice to serve!


2 c. white quinoa
1 can full-fat coconut milk
1 bunch scallions, thinly sliced
1 Tbsp. coconut oil (can use olive oil)
2 1/2 tsp. turmeric
1/2 tsp. salt
Chopped cilantro + lime wedges (for serving)

12” sauté pan with lid (preferably non-stick)

5 minute prep
5 minute active cook time
15 minute inactive cook time

Dairy-free, gluten-free, refined-sugar free, vegan

Venzi’s Notes

I’m pretty into the whole weekly meal prep thing. Honestly, it took me years to figure it out. So much trial and error, stress, throwing food away, or not following through before I figured out what works for me. It’s such a tough thing to get the hang of, and I’m a planner! So I get it when people talk about how stressful the thought of meal planning is. It really can be!

If I could give 1 piece of advice to those of you trying to get better about meal planning and preparation, I’d say take BABY STEPS. Don’t try to do it all at once because it’s really more of a slow change in lifestyle that helps you to be successful meal-planning! It takes a lot of discipline and scheduling, but man, it feels amazing.

One thing I make every week it a big batch of quinoa, farro, brown rice or barley. Most of it, I mix with beets or root vegetables, herbs, and a simple olive oil vinaigrette to pack for easy lunches during the work week. Then, I make sure I have enough made to add to dinners once or twice each week (grain bowls, side dishes, curry bases, etc.). This simple, weekly prep makes my whole week so much easier.

This week, I switched it up and made this yellow quinoa. For my lunch grain salads, I mixed the quinoa with sauteed and seasoned chickpeas and roasted beets. You guys — what a game changer! It helps to have some variety — keeps things more interesting and enjoyable. And this quinoa is honestly just as easy as the plain stuff. It’s great in a grain salad, as a grain bowl base, as a side dish, with roasted veggies, served with tofu or chicken, served with curry — endless possibilities, ya’ll.