amazing (and easy) quinoa salad
serves 4 | ready in 25 mins
An Ayurvedic friendly salad the whole family will love. It comes together quickly and easily, AND is completely customizable… this quinoa salad is perfect for summer! The cooling grains, cooked (but not necessarily hot) vegetables, and simple bright dressing ensure this dish will become a summer staple in your kitchen.
Ingredients
Salad
2 cups water
1 cup white quinoa
2 cups mixed summer vegetables (zucchini, carrots, bok choy, green beans, corn, and/or sugar snap peas)
Fresh parsley, chopped (for garnish)
Dressing
1 large or 2 small lemons
3 TBS olive oil or hemp oil
1 tsp himalayan mineral salt
1 tsp pitta churna
Doshic Adjustments
🅥 🅟 🅚 Enjoy as is.
Process
In a medium saucepan, bring two cups of water to a boil. Add the quinoa and simmer, covered, on low heat for 10 minutes.
Add chopped vegetables on top of the cooking quinoa, cover to steam, and cook for 10 minutes more. Remove the pan from the heat, fluff the quinoa and vegetables together, and leave uncovered to cool.
Make the dressing by juicing the lemons into a small mixing bowl. Whisk in the olive oil, salt, and spice mix until well blended, or shake together in a jar or container.
Pour the dressing over the quinoa when fully cooled and mix together with a fork.
Garnished with chopped parsley and enjoy!
*recipe from Kate O’Donnell’s The Everyday Ayurveda Cookbook
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