Turmeric Quinoa Bowl


1 tbsp (15 mL) coconut oil

1 tbsp (15 mL) minced fresh ginger

2 tsp (10 mL) ground turmeric

1 tsp (5 mL) salt, divided

1 cup (250 mL) quinoa

1/3 cup (75 mL) E.D. SMITH® Pure Seedless Raspberry Jam

3 tbsp (45 mL) lemon juice, divided

4 cups (1 L) packed shredded kale leaves (stems removed)

1/3 cup (75 mL) olive oil, divided

1 ripe avocado, halved, pitted, peeled and sliced

2 tbsp (30 mL) apple cider vinegar

1 tsp (5 mL) Dijon mustard

1 clove garlic, minced

1/4 tsp (1 mL) pepper

1 can (19 oz/540 mL) chickpeas, drained and rinsed

1/2 cup (125 mL) chopped toasted almonds

2 green onions, thinly sliced

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  1. In large saucepan, bring 1 3/4 cups (425 mL) water, coconut oil, ginger, turmeric, and 1/2 tsp (2 mL) salt to boil. Stir in quinoa. Cover and reduce heat to low; cook for 12 to 15 minutes or until quinoa is tender and absorbs liquid. Remove from heat. Cover and let stand for 5 minutes.
  2. Stir in D. SMITH® Pure Seedless Raspberry Jam and 2 tbsp (30 mL) lemon juice; fluff with fork. Let cool completely.
  3. Toss kale with 4 tsp (20 mL) olive oil and pinch of salt until well coated. Toss avocado with remaining lemon juice. Whisk together remaining olive oil, vinegar, mustard, garlic, remaining salt, and pepper.
  4. Layer quinoa mixture, avocado, kale, chickpeas and dressing in 4 to-go containers. Sprinkle with almonds and green onions. Seal and refrigerate.

Per 1 bowl: Calories 730, Fat 37g, Saturated Fat 7g, Cholesterol 0mg, Sodium 790mg, Carbohydrate 85g, Fibre 13g, Sugars 16g, Protein 21g


  1. Substitute lentils for chickpeas if desired.
  2. Add your favourite seeds, such as chia or sesame seeds, if desired.
  3. Refrigerate quinoa bowls in airtight container for up to 3 days. Add avocado just before serving.