Quinoa and Turmeric Protein Pots

Some meals are not only easy to make but also strike a perfect balance between health and flavour.

Quinoa and turmeric protein pots fall firmly into that category.

These meal prep-friendly dishes are vibrant, packed with nutrients, and brimming with bold flavours.

Whether you’re prepping your lunches for the week, need a post-gym protein boost, or just want something that feels as good as it tastes, these pots will tick all the boxes.

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Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Quinoa and Turmeric Protein Pots recipe:

• 1 cucumber
• 1 cup dried quinoa
• 2 tins chickpeas
• 3 tbsp kimchi
• 1/3 cup olive oil
• 2 tbsp wholegrain mustard
• 2 tbsp lemon juice
• 2 tbsp maple syrup
• 1 tsp turmeric
• Salt and pepper
• Optional: sesame seeds and hemp seeds for topping

Why These Protein Pots are a Game Changer

Protein pots have become a trendy go-to for a reason.

They’re the ideal grab-and-go solution for anyone juggling a busy schedule while wanting to prioritise wholesome eating.

These quinoa and turmeric protein pots are extra special because they combine a superfood grain with the powerful anti-inflammatory properties of turmeric.

Plus, with the added zing of kimchi and the earthy warmth of the salad dressing, each bite is a little adventure for your taste buds.

They’re proof that healthy eating doesn’t have to be boring.

The Nutritional Benefits of Turmeric and Quinoa

Quinoa is often hailed as a superfood, and for good reason.

It’s one of the few plant-based proteins that’s considered a complete protein, meaning it contains all nine essential amino acids your body needs.

On top of that, it’s high in fibre, which helps keep you full and your digestion running smoothly.

Then there’s turmeric, a golden powerhouse with curcumin as its active ingredient.

Known for its anti-inflammatory and antioxidant properties, turmeric is a natural way to support your body’s health.

When these two come together, they create a dish that’s not only delicious but also packed with nutrients your body will thank you for.

Making Meal Prep Fun and Easy

Let’s face it: meal prep can sometimes feel like a chore.

But these protein pots make it fun, creative, and rewarding.

Layering up the different elements feels a bit like putting together an edible work of art.

And there’s something deeply satisfying about opening your fridge midweek to see these vibrant, neatly stacked pots waiting for you.

They’re an invitation to enjoy a homemade meal that’s both nourishing and convenient.

Plus, the customisation options are endless—you can easily swap out ingredients based on what you have on hand.

Why Kimchi is the Star of the Show

You might not expect to see kimchi paired with quinoa and turmeric, but trust me, it’s the secret ingredient that makes this dish shine.

Kimchi brings a tangy, slightly spicy kick that cuts through the richness of the dressing and complements the nutty quinoa.

It also adds a probiotic boost, which is great for gut health.

Whether you’re a longtime fan of kimchi or trying it for the first time, it’s sure to bring a bold, exciting flavour to these protein pots.

How to Make This Quinoa and Turmeric Protein Pots Recipe

Step 1: Cook the Quinoa

Start by bringing a medium-sized pan of water to the boil.

Give your quinoa a quick rinse under cold water to remove its natural coating, which can sometimes taste a bit soapy.

Once the water’s boiling, add the quinoa and reduce the heat to a simmer.

Let it cook for around 15 minutes or until the grains have absorbed the water and turned light and fluffy.

Don’t rush this step—well-cooked quinoa is the foundation of your protein pot!

Once done, fluff it up with a fork and let it cool while you prep the other ingredients.

Step 2: Chop the Cucumber

While the quinoa is bubbling away, turn your attention to the cucumber.

Wash it thoroughly to remove any grit, then chop it into chunky, bite-sized pieces.

You want each piece to add a fresh crunch to the pots, so don’t cut them too small.

The cucumber adds a refreshing contrast to the earthy and tangy elements of the dish, making it an essential component.

Step 3: Prepare the Chickpeas

Open your tins of chickpeas, drain them, and rinse under cold running water.

This helps to get rid of the excess salt from the canning liquid.

If you have a few extra minutes, you could even roast the chickpeas for a crunchy twist.

Just toss them with a bit of olive oil, salt, and turmeric, then pop them in the oven for about 10 minutes at 180°C.

Step 4: Blend the Salad Dressing

Next up is the dressing, which is the glue that brings the whole dish together.

In a blender, combine the olive oil, wholegrain mustard, lemon juice, maple syrup, turmeric, and a pinch of salt and pepper.

Blend until it’s smooth and emulsified.

The dressing should have a rich, golden hue and a perfectly balanced flavour profile that’s sweet, tangy, and earthy all at once.

If you’re making the pots in advance, you can store the dressing in a jar in the fridge and shake it up before using.

Step 5: Assemble the Protein Pots

Now comes the fun part—assembling the pots!

Start with a generous drizzle of dressing at the bottom of each container.

This ensures the flavours seep through every layer without making the quinoa soggy.

Add a layer of chickpeas, followed by a layer of quinoa.

Next, add the cucumber chunks and finish with a spoonful of kimchi on top.

For a final flourish, sprinkle sesame seeds and hemp seeds over the top.

Frequently Asked Questions

Can I use a different grain instead of quinoa?

Absolutely! Couscous, bulgur wheat, or even brown rice make excellent substitutes.

Each brings its unique flavour and texture, so feel free to experiment based on your preferences or what you have in your pantry.

Can I make the dressing ahead of time?

Yes, the dressing can be made in advance and stored in a sealed jar in the fridge.

Just give it a good shake before you use it to make sure everything’s well mixed.

What can I use instead of kimchi if I’m not a fan?

If kimchi isn’t your thing, try using pickled vegetables like red cabbage or a handful of sauerkraut.

These will still provide that tangy, fermented flavour without the spice.

Can I add more protein to the pots?

Of course! Grilled chicken, baked tofu, or even a boiled egg would make excellent additions.

This recipe is incredibly versatile, so don’t be afraid to make it your own.

And that’s it for this Quinoa and Turmeric Protein Pots recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

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