Salads and Sides
A fresh and flavourful side-dish that’s packed with protein and full of green goodness.
1 cup quinoa, well rinsed
1/2 cup freshly squeezed orange juice (1 large orange)
1 1/4 cup water
1 tsp ground cumin
1 tsp coriander seeds
1/2 tsp salt
2 tsp extra-virgin olive oil
2 cloves garlic, minced
1 cup peas, thawed if frozen or steamed if fresh
3 green onions (white and light green parts separately), finely chopped
1/4 cup each fresh chopped basil, cilantro and mint
juice of 1 lemon or 2 limes, plus its grated rind
fresh ground pepper
Stir together quinoa, orange juice, water, cumin, coriander seeds and 1/4 teaspoon salt in medium pan on high heat. Bring to boil, then reduce heat to low, cover and simmer until liquid is absorbed and quinoa is tender but still chewy, about 25 minutes. Fluff with a fork and let cool.
Meanwhile heat oil in non-stick skillet on medium-high. Add only 1 minced clove of garlic, plus the white parts of the green onions. Cook, stirring, until fragrant, 30 seconds. Add peas and cook until heated through, about 2 minutes. Set aside to cool.
In a large bowl, gently combine quinoa, peas and fresh chopped herbs, green parts of green onions, and remaining garlic. Season with fresh pepper and remaining 1/4 tsp of salt, sprinkle with fresh lemon or lime juice, and toss well. Serve warm or at room temperature.
* FOR ALL DOSHAS
Go nuts! This is a well-balanced tri-doshic dish that will make every Vata, Pitta and Kapha happy and healthy.
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Ayurvedic Recipes courtesy of Claudia Dávila - Fran’s House of Ayurveda
“If all life is made up of energy, it makes sense to create positive energy and consume positive energy, like in the foods we eat! Claudia Dávila loves recipes and is grateful for nature’s bounty of good energy, and enjoys putting healthy recipes together to feed our souls as well as our bellies. She believes Ayurveda is a beautiful way to connect with our life source: energy that manifests itself in the form of nature’s elements.”
