Quinoa – Asparagus Pilaf

Preparation time: 20 minutes
SATTVIC, – Vata, – Pitta, – Kapha

Rinse well:
1 c. dry quinoa
This is important, as it has a natural soapy residue which can disturb some people’s
digestion. Bring the quinoa to a boil in a small saucepan with:
2 c. water
½ tsp. salt
Reduce heat to low, cover, and cook until done about 15 minutes. Wash and chop:
1/2-1 lb. asparagus, in 1” pieces
1 large carrot, in half moons
1 Tb sp. fresh rosemary leaves, finely chopped or 1 tsp. dried
2 Tbsps. onion, finely chopped
1 tsp. fresh savory leaves, finely chopped or ½ tsp. dry (this is optional but tasty)
As the quoina continues to cook, warm in large iron skillet:
2 Tbsps. cold-pressed olive oil

Add the onion and rosemary and sauce until the onion begins to get translucent. It’s time to put the carrot.
Let it cook on medium heat in the skillet, covered until tender, about 5 minutes. Add the asparagus, cover
and cook another 2-3 minutes until it is tender yet still slightly crispy. When quinoa is done, toss it lightly into
the vegetables in the skillet, using a fork to fluff it. Stir in the freshly chopped savory. Serve

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A Simple Six Ingredient Salad

By Laura Plumb

Salad:
Arugula, 1 hefty handful
Microgreens (kale, cilantro, radish sprouts), 2 handfuls
Fresh Garden Peas, 1 handful of fresh pods
Cherry Tomatoes, 1 handful
Spring Onion, 1-2 bulbs
Sunflower Seeds, 1-2 handfuls
Creamy Curried Lemony Dill Dressing:
Tofu, 1/2 a block (about a cup)
Garlic, 1 clove (more if you are Kapha)
Lemon, juiced
Dill, 1/2 to 1 scant teaspoon
Curry powder, 1/4 teaspoon (more if you like spice)
Olive Oil, about 1 teaspoon
Fresh Cracked Black Pepper, to taste

Method:
Rinse and pat dry your greens. Add to a salad bowl. Pinch your pea pods to open them, then loosen each
pea with your finger to release them into your salad bowl. Slice the cherry tomatoes in half, and the spring
onion into thin rounds. Add the tomatoes and onions to your salad.
Put the tofu and garlic into a small electric blender and blend until the tofu is creamy and the garlic is completely
mashed. Cut your lemon in half and squeeze in the juice. Add the dill and curry powder and mix well.
Drizzle in the olive oil and just lightly pulse a few times. Crack the pepper in and just light stir with a spatula.
Taste and adjust lemon, spices, and add, maybe, a pinch of salt. Use the spatula to pour the dressing over
the salad. The consistency will be thick, but once tossed, the greens, tomatoes, and peas will add their
moisture to give it a beautiful balance between creamy and crunchy, soft and snappy, soothing and fresh.
Garnish with a generous helping of sunflower seeds, and a sprig of fresh rosemary.
Because we are Spring Cleansing, I also tossed into the salad a handful of fresh cilantro. I love treating mint,
cilantro, and parsley as if they are more than a garnish, but leaves with their own rightful place in the salad.
Salads are usually eaten after the main meal in Ayurveda, much like in Italy and France. We’ve been enjoying
it following a bowl of kichari, lentils or spring saag. I hope you enjoy it with whatever gives you the most
Spring in your heart.

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