Ayurvedic Quinoa Pilaf
by vpk® Maharishi Ayurveda on June 26, 2013
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 1/2 cups of organic quinoa
- 3 tablespoons organic ghee
- 2 teaspoons Organic Vata Churna Calming Spice Mix (or the Churna of your choice)
- 3 celery stalks
- 4 large carrots
- 1 bunch broccoli
- 1/4 cup minced fresh parsley
- 1/4 cup soaked raisins
- 1/3 cup toasted almonds
- freshly ground black pepper
Rinse the quinoa well, place it in a pot and cover with 3 cups water. Add 1/2 teaspoon 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.
Next, wash the vegetables and cut them into small pieces.
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. 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. Enjoy!
These articles provide a great resource from The Council of Maharishi Ayurveda Physicians on the knowledge, practices, products, and applications of Maharishi Ayurveda.
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