I’ve been pushing myself to experiment a little bit more with herbs and spices lately; one of the reasons is that despite the variety of food I’m eager to play around with, it’s still easy to get stuck in a rut with some foods. Having a scientific background, I’m intrigued by the health benefits of some of these and as long as I find them palatable, that would also be an added bonus. I called this ‘Indian’ because turmeric is considered the ‘Indian saffron’. Turmeric is considered a ‘healing’ spice, with anti-inflammatory and antioxidant properties.

After an overdose of quinoa a couple of months ago, I took a little break only to return with renewed interest. And something not only completely different, but also outside my usual comfort zone.

You will need:

  • a cup of quinoa
  • 1 tablespoon turmeric
  • 2 tablespoons blueberries
  • 1 cup halloumi chunks
  • blanched almond slivers or slightly ground roasted hazelnuts
  • salt and pepper to taste

Rinse the quinoa thoroughly under running water. I can’t stress this enough. Drain.

In a dry skillet or pan toast the quinoa, stirring continuously. The gorgeous scent should guide you as to when the grains are toasted enough. Add the turmeric and stir for a further two minutes.


Now add 3 cups of water and cook for about 20 minutes, until the quinoa is cooked through.

In the mean time you’re going to get your other ingredients ready. Fry the chunks of halloumi in some coconut oil until slightly browned on all sides. Dab the chunks dry on some kitchen towel when done.

If your blueberries are dried, place them in a small deep pan of water and bring it to the boil. Switch the heat off as soon as it boils and let them soak for a few minutes. Discard the water and blot the blueberries dry. This will soften them up and make their texture blend better with your other ingredients, but will not take away any of their sweetness. Incidentally, blueberries are a perfect sweet addition for those on a low carb diet as they have a low glycemic index.

If there is any water left in your quinoa, drain and fluff up with a fork. Combine with your other ingredients, adding salt and pepper if you prefer.

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