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Seasonal Vegetable Quinoa Salad with Pitta Churna Dressing

ISSUED // February 28

Seasonal Vegetable Quinoa Salad with Pitta Churna Dressing

Why we love this recipe

Fresh foods contain "prana," or life-giving energy, and are as close to nature as possible. The more you eat of life-giving foods, the more health and longevity you are likely to enjoy.

Ayurveda considers food very powerful medicine. Make the best use of the foods you prepare and eat by choosing fresh, organic, filled-with-prana foods!

This is the perfect recipe for those home-grown veggies from your garden! Additionally, you can shop your local farmers market if your city or town hosts one. In most cases, the farmers market produce will have been picked the day before, and the fruits and vegetables will be fresh and bursting with flavor. 




  • 1 cup of quinoa 
  • 2 cups of water 
  • ½ teaspoon of salt 
  • ½ cup of broccoli, chopped 
  • ½ cup of sweet peppers, chopped 
  • ½ cup of cucumbers, chopped 
  • ½ cup of carrots, chopped 
  • 1 avocado, sliced 
  • 1 head fresh leaf lettuce or kale, finely chopped 




  1. Pour quinoa into a dry (unoiled) saucepan. 
  2. Allow quinoa to dry roast on medium heat until it begins to make small popping sounds. Stir a few times, as quinoa burns easily. 
  3. Once popping sounds start, pour in the water, cover and bring to a boil. Once at a boil, reduce temperature to low and allow the quinoa to simmer for approximately 25-30 minutes until it's clear and fluffy. 
  4. While the quinoa is cooking, chop the veggies and in a small bowl, whisk the coconut oil and Organic Pitta Churna together. 
  5. When the quinoa is finished, mix all ingredients in a large salad bowl and drizzle the Pitta Churna salad dressing over the salad and gently stir. 


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