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Turmeric quinoa with carrots, sweet potato, and dried apricot


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Rate this recipe 4.8/5 (8 Votes)


  • Ingredients
  • 2 organic carrots, peeled and diced into small cubes
  • 2 organic parsnips, peeled and diced into small cubes
  • 8 shallots, peeled, cut into thick rounds
  • 2 cinnamon sticks
  • 4 star anise
  • 3 bay leaves
  • 5 tablespoons extra virgin olive oil
  • sea salt
  • 1/2 teaspoons ground ginger
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon chili flakes
  • 1 organic sweet potato, peeled and diced into small cubes
  • 1/2 cup dried apricots, chopped
  • 1 cup canned chickpeas, drained and rinsed
  • 1 1/2 cups water
  • 1 cup organic red quinoa, cooked in a rice cooker according to manufacturers instructions
  • pinch of saffron
  • 2 cups cilantro leaves


Adapted from


Step 1

1 Preheat oven to 375 degrees.

2 Place quinoa and a pinch of saffron in the rice cooker and cook in water according to manufacturers instructions (I cook it on the White Rice setting and it comes out perfectly).

3 In a large oven proof dish, place the carrots, parsnips, shallots, cinnamon, star anise, bay leaves, olive oil, 3/4 teaspoon sea salt, and all the other spices. Mix to combine.

4 Place in the oven and cook for 15 minutes.

5 Remove from the oven and add the sweet potato. Continue cooking for 35 minutes until the vegetables are soft. Now add dried apricots, chickpeas, and 1 1/2 cups water. Return to the oven and cook for an additional 10 minutes.

6 Remove the dish from the oven and pour it into a large mixing bowl. Add the cooked red quinoa and the cilantro leaves. Taste and season with sea salt as necessary.

7 Serve warm or at room temperature.

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