Wedding Golden Turmeric Quinoa with Roasted Almonds

Name: Wedding Golden Turmeric Quinoa with Roasted Almonds
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (275 g) dry quinoa, rinsed; 3 cups (720 ml) vegetable broth; 3 tablespoons (43 g) unsalted butter, divided; 1 teaspoon (2½ g) ground turmeric; ¾ cup (105 g) raw almonds, roughly chopped; ¼ cup (10 g) fresh mint, finely chopped; ¼ cup (15 g) fresh parsley, finely chopped; ½ teaspoon (3 g) sea salt; ¼ teaspoon (½ g) black pepper, freshly ground; 1 lemon, zest and juice (optional)

From the MyKitchenBank Kitchen

A vibrant, elegant quinoa dish infused with warm turmeric and finished with crunchy roasted almonds and fresh herbs. Fluffy grains are cooked in fragrant vegetable broth with butter and turmeric, then topped with toasted almonds and bright fresh mint and parsley. This sophisticated Mediterranean-inspired side dish is perfect for special occasions and dinner parties.

Prep: 10 min
Cook: 25 min
Wait: 5 min
Total: 40 min
Makes: About 5 cups (¾ cup per serving)

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Steps

Before you start

Measure out your vegetable broth and have it ready
Chop fresh herbs (mint and parsley) ahead of time
Gather all equipment before you begin—this recipe moves quickly once heat is applied
Use a fine-mesh strainer for rinsing the quinoa

1
Toast the Almonds
- Heat a small skillet over medium-low heat.
- Add the roughly chopped raw almonds and toast, stirring frequently, for 4 to 5 minutes.
- The almonds are ready when they're fragrant and light golden brown.
- Transfer to a plate to cool while you prepare the remaining ingredients.
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Ready when: Almonds are fragrant and light golden brown
Tip: Stir constantly to prevent burning; almonds burn quickly once they start to color
2
Rinse Quinoa Thoroughly
- Place the dry quinoa in a fine-mesh strainer and rinse under cold running water, stirring gently with your fingers, for about 1 minute.
- Continue rinsing until the water runs clear.
- Drain well and set aside.
- This removes the bitter, naturally-occurring saponin coating that can interfere with flavor.
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Ready when: Water runs completely clear
Tip: Don't skip rinsing—it prevents a soapy or bitter taste in the finished dish
3
Bloom Turmeric in Butter
- In a medium 3-quart saucepan, melt 1 tablespoon (14g) of unsalted butter over medium heat.
- Add the ground turmeric and stir constantly for about 30 seconds until very fragrant.
- This step, called blooming, releases and intensifies the turmeric's flavor, color, and health benefits.
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Ready when: Turmeric is very fragrant and oil is visibly infused with the spice
4
Toast Quinoa with Turmeric
- Add the rinsed and drained quinoa to the pan with the butter and turmeric.
- Stir constantly for 1 to 2 minutes until the grains are lightly toasted and evenly coated with the golden butter.
- You'll hear a subtle popping sound as the grains heat.
- This toasting adds a nutty depth of flavor and helps each grain stay fluffy and separate when cooked.
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Ready when: Grains are coated and lightly toasted, with subtle popping sounds
Tip: Toasting the quinoa before simmering prevents a mushy or gluey texture in the finished dish
5
Add Broth and Simmer
- Pour the 3 cups (720ml) of vegetable broth into the pan with the toasted quinoa.
- Add the sea salt and black pepper, then stir well.
- Increase the heat to medium-high and bring to a boil, about 2 minutes.
- Once boiling, reduce the heat to low, cover the pan with the lid, and simmer gently for 15 minutes without stirring.
- Do not stir during cooking—stirring releases starch and makes the quinoa gluey.
- The liquid should be mostly absorbed by the end of cooking.
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Ready when: Liquid is mostly absorbed and individual grains are tender with a slightly visible white germ
Tip: Don't lift the lid or stir during simmering; this allows steam to cook the quinoa evenly and keeps grains separate
6
Rest the Quinoa
- Remove the saucepan from the heat and let it stand, covered, for 5 minutes.
- Any remaining moisture will be absorbed during this rest, and the grains will become light and fluffy rather than dense.
7
Fluff and Finish
- Remove the lid and fluff the quinoa gently with a fork, breaking up any clumps and separating the grains.
- Stir in the remaining 2 tablespoons (29g) of unsalted butter until melted throughout.
- Fold in the fresh chopped mint and parsley with a gentle hand to keep the herbs bright and avoid crushing them.
- Transfer to a serving bowl and top with the toasted almonds.
- If using, finish with a sprinkle of lemon zest and a squeeze of fresh lemon juice just before serving for brightness and elegance.
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Tip: Add almonds just before serving so they stay crispy and don't absorb moisture from the warm quinoa

Good to know

Tips

Rinsing quinoa is essential—it removes the bitter, naturally-occurring saponin coating. Don't skip this step, as it prevents a soapy aftertaste.
Toasting the dry quinoa in butter adds nutty depth and helps each grain stay fluffy and separate rather than mushy or clumpy.
Resist the urge to stir the quinoa while it simmers. Stirring releases starch and creates a gluey, unappetizing texture.
Toast the almonds fresh for optimal crispness, or store them in an airtight container and add them just before serving so they don't soften from steam.

Make ahead

The quinoa can be cooked up to 2 days ahead and stored covered in the refrigerator. Reheat gently in a skillet over medium-low heat with a splash of vegetable broth or water, about 5 minutes, stirring occasionally. The almonds can be toasted up to 3 days ahead and stored in an airtight container at room temperature. Chop the fresh herbs no more than 1 hour before serving. Assemble the dish just before serving to preserve the crispness of the almonds and the brightness of the herbs.

Storage & reheating

Room temperature: Keep covered for up to 2 hours. Refrigerator: Store in an airtight container for up to 3 days (keep toasted almonds in a separate container to maintain crispness; add back when reheating). Freezer: Not recommended; the texture of cooked quinoa changes when frozen and thawed. To reheat: Warm gently in a skillet over medium-low heat with a splash of vegetable broth or water, stirring occasionally, until heated through, about 5 minutes.

Substitutions

raw almonds → Toasted pine nuts or walnuts. Pine nuts add elegance and richness, ideal for special occasions; walnuts provide an earthier, more robust flavor
fresh mint → Fresh basil, fresh dill, or fresh tarragon. Basil adds Mediterranean character and warmth; dill brings fresh, herbaceous notes; tarragon adds subtle anise flavor
vegetable broth → Low-sodium chicken broth or a combination of white wine and vegetable broth (1 cup wine to 2 cups broth). Chicken broth adds savory richness; wine adds subtle depth and sophistication to the dish
ground turmeric → Saffron threads (¼ teaspoon steeped in 2 tablespoons warm broth). Saffron creates a more luxurious, delicate flavor and color; use this substitution for extra-special occasions