GRAB & GO QUINOA VEGGIE CUPS
- Bridge Ayurveda
- 44 minutes ago
- 2 min read
12-15 cups, 45 mins
INGREDIENTS
1 cup dry quinoa, rinsed well
2 cups water
Pinch sea salt
1 cup finely shredded carrot
½ cup very finely chopped kale (stems removed)
½ cup very finely chopped leek (white + light green only, well rinsed)
4 tbsp olive oil or melted ghee
1 tsp dried thyme
1 tsp dried oregano
1 tsp fennel, freshly ground
Pinch hing (asafetida), optional
1 tsp sea salt (adjust to taste)
4 tbsp whole-milk ricotta or parmesan cheese (optional)
6 tbsp almond flour (or oat flour)
4 tbsp arrowroot flour
DIRECTIONS
Add the quinoa, water, and a pinch of salt to a medium pot. Bring to a boil, then cover and simmer for 12–15 minutes, until the water is absorbed.
In the last 3–4 minutes of cooking, gently fold in the shredded carrot and chopped kale. Cover and allow the vegetables to steam with the quinoa.
Transfer the quinoa mixture to a large bowl. Add the chopped leek, olive oil or ghee, thyme, oregano, fennel, hing (if using), and sea salt. Stir to combine.
If using cheese, fold it in now.
Add the almond flour and arrowroot starch and mix until fully incorporated. The mixture should be thick and scoopable, similar to soft cookie dough.
Preheat the oven to 375°F (190°C). Grease a standard muffin tin well.
Divide the mixture evenly among the muffin cups, filling each about ¾ full and gently pressing down.
Bake for 30–35 minutes, until the tops are set and lightly golden and a knife inserted comes out mostly clean.
Let the muffins cool in the pan for 10–15 minutes before removing.
Notes
A great grab and go SAVORY breakfast for all doshas. All doshas should serve warm or room temperature, not cold.
BUT, for kapha I would leave out the cheese and add red pepper flakes, extra black pepper, dash of cayenne, or ginger - something to spice it up a bit more.
Great for toddlers - my 1-year-old has been eating these up this week!
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