How to Make an Ayurveda Quinoa Salad for a Healthy and Balanced Meal.
Updated: Apr 19
Quick and easy and so healthy and pleasing. Low carb, high complete plant protein source. A crowd pleaser all Pitta season long!
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Ayurveda Quinoa Salad
Low carb and GI supportive, this Andean seed masquerades as a grain. First grown about 5,000 years ago, quinoa is tried and tested!
Packed with plant protein and fiber and gluten free, it is a terrific choice for everyone, but especially vegeratians and vegans who are often on the "gather" for protein.
Did nature create a better non-animal complete protein? Quinoa is nature showing off her amazing creativity. This amazing edible seed also offers all nine essential amino acids that we require.
The best salad ever and so easy. Thank you! –K.B. Minnesota
Necessity is the mother of invention. When the fresh veggies ripen, they do so in abundance and we need to be ready to eat 'em. This recipe grew out of my garden-literally. You know how it goes, all the sudden there is more zuchhini, peppers, tomatos, green onions than you know what do with it and you can't give them away fast enough. Well, here's a delicious solution.
Ayurvedic Quinoa Salad
Ingredients:
Here's what you need to get going: (but hey, don't confine yourself to the list, use what nature has provided and get creative. You cannot go wrong, it's going to taste great and feel even better.)
1 cup uncooked quinoa, rinsed well in a fine-mesh colander. I like to use to fine mesh strainers stacked together
2 cups water
Here's where you can get creative and use what's in the garden. For my lunch today:
1 cucumber chopped
1 red onion chopped
A little bit of carrot, cut into small cubes
1 cup flat parsely or cilantor, finely chopped
Toss in some kalamata olives, cut them if you prefer, but I like them whole.
Add some marinated artichokes (I include some of the oil because it is flavorful)
¼ cup lemon juice (from 2 to 3 lemons)
1 tablespoon red wine vinegar
¼ cup olive oil or so depending on how many veggies you end up using
Some real black pepper
A pinch or two Himalayan pink salt
Sometimes I add baby spinach or other tender greens
Instructions:
To cook the quinoa: Combine the well rinsed quinoa and water in a medium saucepan. Bring to a boil over mediumish high heat. Reduce the heat to a simmer. Cook, uncovered, until the water is absorbed by this amazing seed, about 15 minutes. Remove from heat. Let it rest for a few minutes and then fluff it up.
MIx the quinoa with the veggies, oils, and spices.
Now, you can garnish with lime, more cilantro or parsley, a little feta cheese, and some slivered roasted almonds. Tweak the recipe so it fits your food program you received in your consultation. This way, you are cusotmizing the recipe to best suit you--and that is living Ayurveda!
Ayurveda Quinoa Salad is a flexible recipe so have some fun.
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Veena fell in love with the traditional medicine used in her family’s home, learning herbal remedies at her grandmother's knee.
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