Curried Quinoa Recipe with Green Onions and Basil

This Curried Quinoa recipe with Green Onions and Basil is packed full of brain-healthy ingredients.

| March/April 2014

  • Curried Quinoa
    It’s hard to imagine a side dish that’s better for you and your brain than this Curried Quinoa with Green Onions and Basil.
    Photo by Caren Alpert

  • Curried Quinoa

Curried Quinoa with Green Onions and Basil Quinoa is a grainlike seed that’s an excellent source of complete protein. Make sure to simmer your quinoa until it’s nice and tender—not al dente. With monounsaturated fat from the olive oil, antioxidants from the turmeric (in the curry powder) and basil, polyphenol antioxidants from the dried cherries, vitamin E from the almonds, and the nutrients of our Brain-Boosting Broth, it’s hard to imagine a side dish that’s better for you and your brain than this one.

This healthy recipe comes from Marwan Sabbagh and Beau MacMillan's book The Alzheimer's Prevention Cookbook. Find more of their recipes in Brain-Healthy Foods: The Anti-Alzheimer's Diet.

Curried Quinoa Recipe

• 1 1/2 cups Brain-Boosting Broth (recipe listed later in this article)
• 3/4 cup quinoa, rinsed
• 1 teaspoon curry powder
• 1 teaspoon minced fresh ginger
• 5 to 7 green onions, white and green parts, chopped
• 1/4 cup chopped fresh basil leaves
• 1/4 cup slivered almonds, toasted
• 1/4 cup dried cherries, chopped
• Pinch salt
• Few twists freshly ground black pepper
• Juice of 1 lemon
• 2 tablespoons extra-virgin olive oil

1. In a medium saucepan over high heat, bring broth to a boil. Add quinoa, curry powder and ginger. Turn heat down to medium-low, cover and simmer until quinoa is tender, about 20 minutes.

2. Transfer quinoa to a rimmed baking sheet, distribute in an even layer, and let cool to room temperature.

3. When cooled, transfer quinoa to a bowl and add green onions, basil, almonds and cherries. Sprinkle with salt and pepper, drizzle with lemon juice and olive oil, and toss to combine. Serve at room temperature or lightly chilled. Serves 4.

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