WARM QUNIOA SALAD

4 servings, 30 minutes

INGREDIENTS

• 2 cups water

• 1 cup quinoa, rinsed

• 1 bay leaf

• 1 cardamom pod (or 1/4 tsp cardamom seeds)

• ½ tsp turmeric

• 1 small beet, chopped and peeled

• ½ cup fennel bulb, chopped

• 1 carrot, peeled and chopped

• ¼ cup carrot tops, chopped

• ¼ cup cilantro

• 2 finger pinch asafoetida powder

• 1 tsp cumin seeds, freshly ground

• 1 tbsp olive oil

• 1 tbsp ghee

• Juice of ¼ lemon

• Salt & pepper to taste

DIRECTIONS

1. Bring water to a boil in medium sized pot.

2. Add quinoa, bay leaf, turmeric, black pepper, and cardamom pod. Cook at high heat for 10 minutes, covered. After 10 minutes, lower to a simmer for about 15 minutes, covered.

3. Heat the ghee in a separate saucepan over medium heat. Add beet, fennel and carrot.

4. Cover and cook until veggies are soft but still have a crunch (about 10 minutes).

5. Once veggies are cooked, reduce the heat to low. Add the asafoetida powder and cumin. Stir and remove from heat.

6. Once quinoa is cooked, remove from heat and place in a separate bowl to allow it to cool. Add the veggies, cilantro, carrot tops, olive oil, salt & lemon. Stir & enjoy!

#summer #fall #spring #winter #vata #pitta #kapha #onepotmeal #lunch #dinner

Notes

• This is one of the first recipes I give my 1:1 clients (depending on who they are and what they need) because it is simple, easy to digest, and delicious.

• If you are recovering from an illness, quinoa is one of the first grains you want to eat. It's nutrient-dense nature makes it great for boosting immunity and vitality. It is tri-doshic but can aggravate pitta in excess due to its warming nature.