WHY WE LOVE THIS RECIPE
Quinoa is an ancient seed that provides an excellent source of protein. It is closely related to beetroots, spinach and tumbleweeds. Scientists say this grain originated in the Andes region — near Ecuador, Bolivia, Colombia and Peru. Researchers believe it was domesticated 3,000 to 4,000 years ago for human use.
- 3 tablespoons of ghee
- 2 teaspoons of Organic Vata Churna
- 3 celery stalks
- 4 large carrots
- 1 bunch of broccoli
- ¼ cup of minced fresh parsley
- ¼ cup of soaked raisins
- ⅓ cup of toasted almonds
- 1½ cups of quinoa
- Freshly-ground black pepper
- Rinse quinoa well, place it in a pot and cover with 3 cups of water. Add ½ teaspoon salt and bring to a boil. Reduce heat and simmer for 20 minutes. Let it sit for 10 minutes.
- Wash vegetables and cut them into small pieces.
- In a large pot heat the ghee and sauté churna for 30 seconds. Add vegetables, a little water and sauté until tender, 15-20 minutes.
- Mix the quinoa in the vegetables, add parsley, raisins and almonds. Season with salt and pepper.
Use organic foods and spices whenever possible. Remember, in Ayurveda, digestion is king. Ayurveda places great significance on the ability to assimilate nutrients and create ojas, the master biochemical of happiness and immunity.
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