Quinoa is pretty easy to make but it can taste bland to some. A few simple ingredients can transform quinoa into a flavourful but still healthy addition to any meal. Watch me make it here.

Easy Quinoa with Turmeric

Prep Time: 2 minutes

Cook Time: 15 minutes

Easy Quinoa with Turmeric


  • 1 cup quinoa
  • 1.5 cups salt-free stock, vegetable/beef/chicken
  • 1/2 tsp salt, or omit
  • black pepper to taste
  • 1/2 - 1 tsp turmeric powder


  1. Go through your dry quinoa and remove any debris.
  2. Rinse under cold, running water until the water runs clear.
  3. Place in a pot or deep pan, on medium-high heat.
  4. Add spices and stock. Stir.
  5. Cover and bring quinoa to a boil. Reduce heat to low, partly covered.
  6. Will take about 15 minutes.
  7. You want the liquid to be completely evaporated.
  8. You can check around the 12 minute mark, by gently scraping a spoon across the bottom of the pot. You will see how much liquid is left.
  9. When the liquid is evaporated, remove the pot from the burner & cover.
  10. Let the quinoa sit for 10-15 minutes, covered.
  11. Fluff with a fork or spoon. Serve hot, warm or cold.


Add any spice that you like.

Omit the salt for salt free.

Use salted stock & omit the salt addition.

Use black or red quinoa or a mix of all three. The mix is my favourite way to eat quinoa.

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Some ingredients that I use, online: 
Splendor Garden Organic Turmeric Powder, 454gm 

Yupik Organic White Quinoa, 1Kg 

Frontier Natural Products Coop Bulk Peppercorns, Black Whole Pouch, French/English, 39-Gram 

Yupik Himalayan Fine Pink Salt, 1Kg

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Till next time,


This recipe is courtesy of my sister, Elizabeth. She's made them for years & they are a perfect recipe for a weekday meal or to take to a potluck. You can keep it simple or make it a little "fancier". Watch me make them here!


Elizabeth's Lasagne Rollups

Course Main Course
Servings 5 or more
Author Nadia


  • 10-12 lasagne noodles cooked to aldante
  • 1.5-2 cups tomato sauce homemade or commercial
  • 1 500ml cottage cheese low-fat or full fat
  • 1/2 cups grated parmesan cheese or your favourite hard cheese
  • 1.5 cups your favourite vegetable frozen or fresh cooked
  • 1 tsp your favourite mix of dried herbs or single herb
  • 1/2 tsp salt more/less or omit
  • 1/2 tsp black pepper more or omit


  1. Cook noodles to al dante. firm. Set aside.

  2. If using fresh vegetables saute them until wilted, with half of the salt and herbs. Set aside until cool. It's easier and quicker to use frozen mixed vegetables. If so measure them out & set aside.

  3. Measure out the rest of your ingredients. 

  4. Preheat oven to 350°F/176°C. Get your baking dish prepared.

  5. In a large bowl add the cooled vegetables, both cheeses, herbs, salt & pepper. Keep back a little of the parmesan cheese. Mix well.

  6. Cover the bottom of your baking dish with about 1/4 cup of the tomato sauce.

  7. Start rolling your noodles by laying each one flat & adding about 1/4 cup of the filling down the middle of the noodle.

  8. Roll it up & add it to the baking dish.

  9. Repeat with the remaining filling & noodles.

  10. At this point you can cover with the remaining tomato sauce, cover & freeze to bake at a later date. If not freezing move to the next step.

  11. Top with the remaining sauce & a sprinkling of cheese baking for 30-ish minutes.

  12. Take out of the oven, letting it sit for 10 minutes, lightly covered. Serve & if you like add a little more parmesan cheese.

Some ingredients that I use, online: 

Club House Organic Oregano Leaves 11g & Splendor Garden Organic Basil, 15gm (Packaging may vary) & Italpasta Whole Wheat Lasagne, 375gm

Previous: Pears on the Stove  video & recipe.
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Till next time,