Tasty and Terrific: Turmeric Black Bean Quinoa Vegetable Hot Pot

Tasty and terrific for your health, the flavor–and health benefits–of turmeric called my name

today as I pondered what warming, satisfying meal to whip up for lunch.

And I am not alone.

I am sure that millions of people across the globe are making a meal with turmeric at this very

moment.

It’s a global staple–and for very good reasons.

From digestion troubles to healing wounds—Chinese and Indian traditional healers have been

using turmeric since the seventh century A.D.

In India, turmeric has been used as a remedy for stomach and liver ailments, as well as topically

to heal sores, basically for its supposed antimicrobial property.

In the Siddh system (since around 1900 BCE), turmeric was a medicine for a range of diseases and

conditions, including those of the skin, pulmonary, and gastrointestinal systems, aches, pains, wounds,

sprains, and liver disorders.

A fresh juice is commonly used in many skin conditions, including eczema, chicken pox, shingles,

allergy, and scabies.

The active compound curcumin is believed to have a wide range of biological effects including

anti-inflammatory, antioxidant, antitumour, antibacterial, and antiviral activities, which indicate

potential in clinical medicine.

Available in many different forms such as tea, powdered spice, and as a capsule, turmeric is

made from the dried rhizome’s of the turmeric plant.

Nowadays, more research is being done to understand the health benefits turmeric may have.

On a cool fall day, turmeric is just what my tastebuds crave.

Turmeric Black Bean Quinoa Vegetable Hot Pot

Serves 2-3

Ingredients

1 cup organic tricolor quinoa – precooked

1 cup organic black beans – precooked

1 organic onion – sliced into large chunks

3 organic garlic cloves – sliced

1 cup organic broccoli spears

2 cups organic kale – sliced

1/2 cup mushrooms – sliced

2 tablespoons organic miso paste

2 tablespoons organic turmeric powder

4 cups filtered water

1 tablespoon crushed red pepper flakes

Directions

Set aside pre-cooked black beans and quinoa.

Wash and cut vegetables.

Add onion, garlic, mushrooms and carrots to a pot of water.

Add 2 tablespoons of turmeric powder to the pot.

Simmer for 8 minutes.

Add chopped brocolli and kale to the pot.

Simmer for 5 minutes.

Prepare miso:

To prepare miso, add 1/4 cup of the vegetable water to a cup.

Add 2 tablespoons of miso paste to the water and stir until it dissolves.

Pour miso water into the pot.

Simmer (without boiling) for 2-3 minutes.

Turn off the flame.

To serve:

Add several tablespoons of cooked tricolor quinoa to each bowl.

Top the quinoa with cooked black beans.

Now, spoon generous portions of vegetables and broth over the beans and quinoa.

Garnish with crushed red pepper flakes, if desired.

Totally Turmeric: Your Complete Guide to Turmeric

Turmeric is made from the dried rhizome’s of the turmeric plant.

It’s available in many different forms such as tea, powdered spice, and as a capsule.

Chinese and Indian healers have been using turmeric since the seventh century A.D.

Nowadays, more research is being done to understand the health benefits turmeric may have.

Learn more about the turmeric plant and how it can help you in the detailed infographic below:

“Totally Turmeric” on Health Perch

Turmeric photo source: 

How do you incorporate turmeric into your diet?

Share your favorite uses, thoughts and comments with us.

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