Here is a healthy vegetarian dish which is quick, inexpensive and extremely healthy.  Turmeric is now being  hailed as a possible anti-Alzheimers aid and quinoa can be used for wheat -free and gluten-free diets. It contains no sodium and is high fibre and low fat.    Other vegetables such as beans or sweet peas can be added or substituted if preferred.  Recipe shown on http://www.taste.com.au.

Australian Good Taste

Australian Good Taste – March 2012 , Page 48
Recipe by Chrissy Freer

• INGREDIENTS
• 1 tbs olive oil

• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 2 tsp finely grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 150g (1 cup) quinoa, rinsed, drained
• 500ml (2 cups) water
• 300g broccoli, cut into small florets
• 2 large corncobs, husks removed
• Olive oil spray
• 2 tbs chopped fresh coriander
• Low-fat natural yoghurt, to serve
• Fresh coriander leaves, to serve

 

• METHOD

1. Heat oil in a large saucepan over medium heat. Sauté onion, stirring, for 5 minutes or until soft. Add garlic, ginger and spices. Cook, stirring, for 1 minute. Stir in quinoa. Add water and stir. Bring to the boil. Reduce heat to low. Cover and simmer for 10 minutes. Uncover and place broccoli on top. Cover and simmer for 3-4 minutes.
2. Meanwhile, preheat a chargrill on high. Spray corn with oil. Cook, turning occasionally, for 15-20 minutes or until lightly charred. Set aside to cool. Cut down the corncob to remove the kernels.
3. Add corn and chopped coriander to mixture. Top with yoghurt and coriander leaves. Season with pepper.