Updated: Sep 5
Remind yourself of the goodness in one simple bowl of food!
Quinoa salad with olives, courgette, ramiro red pepper and summer greens. Garnished with almonds, toasted sunflower and pumpkin seeds. Drizzled with olive oil and a squeeze of lemon or lime juice.
Did you know quinoa (pronounced KEEN-wah) was discovered as an edible grain by the Inca's three to four thousand years ago? It is a complete protein containing all 9 essential amino acids and is a suitable alternative for wheat and gluten intolerance and allergies.
In Ayurveda the sweet and grounding qualities of quinoa suit Pitta and Vata constitutions. For Kapha add some spice, like black pepper or chilli peppers. Choose bitter and astringent greens like kale, spinach, broccoli or greens beans to make a delicious summer lunch.
One frying pan
Pestle and mortar or electric grinder
Use organic and seasonal veggies, when you can.
1 Cup of quinoa
1 cm Root ginger
1 Celery stick
1 Red pepper
1 medium Courgette
100g Fennel bulb
Handful of kale
Handful of Parsley & Coriander leaf
Olive oil for dressing
Ghee or coconut oil for cooking
Lemon or lime
500ml vegetable stock
Rock or sea salt
Soak whole almonds for a couple of hours until you can peel away the skin.
Use whole spices, if possible, for freshness. Grind using a pestle and mortar or electric seed grinder. This will release the vital essence from the seed.
1 tsp coriander ground
1 tsp fennel ground
½ tsp cumin ground
½ tsp ground turmeric
Prepare the vegetables
For a seasonal summer dish choose bitter and astringent organic greens like kale, spinach, brocolli and green beans. Wash them and put to one side.
Dice the ramiro red pepper and sprinkle with a little salt and drizzle of olive oil - place to one side.
Dice the courgette, celery and fennel into small pieces.
Finely diced the root ginger.
Prepare the quinoa
Wash the quinoa in a sieve and then place in a saucepan with 2 cups of stock and a pinch of salt. Use vegetable bouillon powder or homemade stock. Bring to a simmer and cook for 15 minutes until the grain is fluffy and the stock has disappeared. Then place the sauce lid on the pan and let it rest of 5 mintues.
Bring a sauce of water to the boil and a teaspoon of salt. In a bowl, fill with cold water. In turn blanch the cougettes, green beans, tenderstem brocoli and kale. Scoop out with a slotted spoon and place into the cold water.
Add a little ghee or coconut oil the a frying pan. When hot sautee the celery, fennel and root ginger for 2 minutes. Add the spices, cook until you can smell the aroma. Add a little water if this mixture becomes too dry.
Bring all ingredients into one bowl and mix together. Serve warm as a side dish with falafel and houmous or enjoy on its own.
Garnish with toasted pumpkin and sunflower seeds and a drizzle of olive oil with a squeeze of lemon or lime (limes for Pitta dosha)!
Stir in chopped parsley for digestion and coriander leaf to cool Pitta dosha.
Create your own recipe using seasonal vegetables!