Ayurvedic Quinoa Pilaf

Quinoa is an ancient seed that provides an excellent source of protein. It is closely related to beetroots, spinach and tumbleweeds. Quinoa is balancing to all the doshas. People trying to balance Vata can eat it with a little organic olive oil or ghee. Or season it with the ayurvedic spice mixture of your choice.
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. Here's the recipe:

Ingredients (use organic foods & spices whenever possible)


  1. Rinse the quinoa well, place it in a pot and cover with 3 cups water. Add ½ teaspoon of salt and bring to a boil. Once it's boiling, reduce the heat and simmer it for 20 minutes. Then let it sit for 10 minutes.
  2. Next, wash the vegetables and cut them into small pieces.
  3. In a large pot heat the ghee over low-medium heat and sauté the churna for just 30 seconds (this releases the oils and flavors in the spices). Add the vegetables of your choosing and a little water and sauté until tender, about 15-20 minutes.
  4. Mix the quinoa in the vegetables, add parsley, raisins and almonds and season to taste with salt and pepper. 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.


The sole purpose of these articles is to provide information about the tradition of ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease. If you have any serious acute or chronic health concern, please consult a trained health professional who can fully assess your needs and address them effectively. If you are seeking the medical advice of a trained ayurvedic expert, call or e-mail us for the number of a physician in your area. Check with your doctor before taking herbs or using essential oils when pregnant or nursing.