Happy Friday, y’all!
I’ve made a promise to myself that after a busy December and January, I would make more of an effort to cook healthy meals at home. I made this recipe Tuesday night, and it’s all I want to eat for lunch every single day. I don’t know if you guys have heard about golden milk yet, but it’s all the rage in the health and wellness community, which I fortunately make a living researching and creating content for 😉
Golden milk is essentially a warm drink made with just turmeric and milk (non-dairy is preferable, from what I’ve seen!), and a bit of black pepper and sweetener. Turmeric is blowing up right now, even though it’s been used for hundreds of years throughout eastern parts of the world. It has a ton of benefits, like a crazy amount, but the top ones include its anti-inflammatory properties, immunity boosting power, ability to regulate metabolism and weight (because it suppresses the growth of fat tissue), and promotion of digestive health. The black pepper is essential here because it enhances these properties by 1,000x (!) increasing your body’s absorption of its benefits by 2000%! (via Healthy Holistic Living)
The recipe below is loosely based on this one, and I call it Golden Milk Quinoa because it has all of the properties of the beverage plus extra protein from the quinoa and chickpeas! If you know me at all, you know I’m obsessed with roasted chickpeas – they’re literally the tastiest, easiest, and probably cheapest healthy source of protein out there, and I eat them almost every day. If you’re feeling fancy, serve this dish with a side of sliced avocado for a boost of color, flavor and healthy fats!
Golden Milk Quinoa with Roasted Chickpeas
2 cups coconut milk
1 cup dried quinoa
1 can chickpeas
1 tbsp coconut oil
1 1/2 tbsp ground turmeric
1/2 lemon, zest + juice
sea salt + black pepper to taste
scallions (for garnish)
1. Preheat the oven to 400 degrees.
2. Drain and rinse the chickpeas and then toss them on a baking sheet with the coconut oil and a dash of salt. Roast for ~20 minutes, or until starting to brown and crisp.
3. While the chickpeas are roasting In a saucepan, bring the quinoa and coconut milk to a boil, then cover and reduce to a simmer for ~10 minutes, or until water is absorbed and quinoa is fluffy.
4. Once the quinoa is done, stir in the turmeric, lemon zest and juice, and salt and pepper until fully combined. Toss in the chickpeas once finished roasting and top with scallions. Dig in!
5. (This recipe is perfect for leftovers and stays fresh in an airtight container in the fridge for up to 5 days.)
Let me know what you’ve been cooking in the comments – I need new recipes! 🙂
Have a great weekend!!
xo Jordan