Anti Inflammatory Turmeric Quinoa Bowl

Total time45 min

Prep time20 min

Cook time25 min

This bowl is loaded with genuinely soothing, whole-food ingredients that need zero explaining: golden turmeric-spiced chickpeas, charred broccoli, zucchini, and red bell pepper get tossed together in olive oil until tender and lightly caramelized at the edges. Fluffy quinoa forms the base, topped with baby spinach that wilts gently under the warm vegetables, then finished with a bright lemon-tahini dressing whisked with garlic. Fresh parsley, a scatter of pumpkin seeds, and an optional pinch of red pepper flakes round out the texture and heat. Turmeric and cumin bring warmth and color throughout, while the olive oil and tahini keep everything rich without feeling heavy. It's a vibrant, veggie-forward bowl that fits beautifully into an anti-inflammatory way of eating, and it comes together as one satisfying, colorful plate you'll want to make on repeat.

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Ingredients

4 servings

For the quinoa

1 ½ cups quinoa, rinsed well
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3 cups water
½ tsp salt

For the vegetables

2 tbsp olive oil, divided
1 medium zucchini, diced into ½-inch pieces
1 medium red bell pepper, diced
2 cups broccoli florets, cut into small pieces
1 tsp ground turmeric
½ tsp ground cumin
¼ tsp black pepper
¼ tsp salt

For the dressing

3 tbsp tahini
3 tbsp fresh lemon juice (from about 1 ½ lemons)
2 tbsp olive oil
2 tbsp water
1 clove garlic, finely grated
¼ tsp salt

For the bowl

1 can (15 oz) chickpeas, drained and rinsed
2 cups baby spinach
¼ cup fresh parsley, roughly chopped
2 tbsp pumpkin seeds
¼ tsp red pepper flakes (optional)

Instructions

1
Combine the rinsed quinoa, 3 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 15 minutes, until the water is fully absorbed and the quinoa tails have unfurled. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
2
While the quinoa cooks, heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the broccoli florets and cook, stirring occasionally, for 3 minutes, until bright green and beginning to char at the edges.

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