So of course, on a Super Sunny Sunday, my lunchtime hangryness happened. I was so NOT in the mood to cook something spectacular because it was SUNDAY. And SUNNY for that matter. That’s when I came up with… Turmeric Quinoa. I had left over quinoa chillin’ in the fridge so I figured, why the heck not?

Just so you know, i’ve been obsessed with turmeric lately. Turmeric in pastas, turmeric in my tea, and a fab turmeric face mask that I will be sharing with you VERY soon. (It’s quick and easy, and the ingredients for the mask are guaranteed to be in your pantry. Trust me when I say this – it will make your skin G L O W).

So as we already know, I am not a health freak. I can only eat things that are good for me when they taste like things that are bad. Quinoa was one of those things that I was confused about for a while.  I didn’t know why it tasted so good and it was also HEALTHY. Things like that actually exist? 

Mind = Blown.

I’ve had bland quinoa before, and I’ve have absolutely DELISH quinoa as well. But for this dish, I knew it would only be proper if it was filled with the most flavorful flavors ever!

Growing up, turmeric was a key ingredient in almost every Indian dish that I had for dinner, so naturally, I hated it. But now I literally put it in everything and I absolutely luvvv it. This recipe was actually inspired by an Indian dish that my mom made all the time growing up. When we had white rice left over, she would throw in a few simple ingredients and spices, which is really all you need for this recipe too. It is so simple, so delicious, and so turmeric-y.

Curry leaves are just a fancy little touch to SO many Indian dishes. We have 3 huge plants growing in our house so it’s always readily available. If you have an grocery store that carries curry leaves, I highly recommend you to add them in! 

Make this for yourself because I need you to be at the same level of happiness that I am at right now.

Tell me what ya think down below and please tag me in any pictures! 🙂