(makes approximately 2 light meal sized servings or 4 side dish sized servings) Source: Suzanne Ickes, RD, LDN / Dr. Shekhar Annambhotla Newsletter
Quinoa seeds, with their nutty, grain-like texture, are a delicious and healthy alternative to pasta. A wonderful food for all the doshas, quinoa is especially healthy for balancing kapha and vata.
1 tablespoon sunflower oil
1 teaspoon kapha churna (available from Dr. Shekhar)
1 cup zucchini (cut into 1 inch bite size pieces)
1 cup eggplant (cut into 1 inch bite size pieces)
1 cup butternut squash (cut into 1 inch bite size pieces)
1 cup asparagus (cut into 1 inch bite size pieces)
1 cup red pepper (cut into 1 inch bite size pieces)
1 cup quinoa
1 1/2 cups cold water
Salt to taste
1. For the quinoa: Soak the quinoa for 15-20 minutes in cool water. Wash and rinse, using a sieve near the end so as not to lose any of the quinoa seeds. Add the 1 1/2 cups of cold water to the clean quinoa along with a little salt to taste. Bring to a boil, reduce the heat to simmer, and simmer with a tight fitting lid for 20 minutes. Allow to cool 5 minutes before removing the lid and fluffing with a fork. (Note: This will result in fluffy quinoa; if you want softer, moister quinoa, add more water when cooking.)
2. In a separate saucepan, heat the sunflower oil and add kapha churna. Stir quickly to cook the spice mixture, and immediately add the vegetables. Roast them until they are crisp-tender. Add salt to taste. Remove from heat.
3. Serve the roasted, aromatic vegetables over the quinoa while hot and fresh. Enjoy!