Turmeric Ginger Quinoa Bowl

Ingredients:

• 1 cup quinoa, rinsed

• 2 cups low-sodium vegetable broth or water

• 1 tbsp olive oil

• 1 tsp turmeric powder

• 1/2 tsp ground ginger (or 1 tsp fresh grated ginger)

• 1 clove garlic, minced

• 1 cup chopped spinach or kale

• 1/2 cup shredded carrots

• 1/4 cup chopped red bell pepper

• 1/4 avocado, sliced (optional)

• Juice of 1/2 lemon

• Salt and pepper to taste

Instructions:

1. In a medium pot, combine quinoa and broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until quinoa is fluffy and liquid is absorbed.

2. In a skillet, heat olive oil over medium heat. Add garlic, turmeric, and ginger, and sauté for 1–2 minutes.

3. Add spinach, carrots, and red pepper. Cook for 3–4 minutes until veggies are just tender.

4. Stir in the cooked quinoa and mix well. Season with salt, pepper, and a squeeze of lemon juice.

5. Top with avocado if desired and serve warm.

This bowl is rich in anti-inflammatory ingredients like turmeric, ginger, leafy greens, and healthy fats—great for supporting a lupus-friendly lifestyle.