Try these sattvic, dosha balanced, in season recipes, taken from Amadea Morningstar’s, Ayurvedic Cooking for Westerners
Rinse well: 1 c. dry quinoa
Bring to a boil with 2 c. water and 1/2 tsp.salt
Reduce to low heat, cover, and cook until done, about 15 minutes
Wash and chop:
½ – 1 lb. asparagus, in 1 inch pieces
1 large carrot, in half moons
1 tbsp. 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 (optional but tasty)
As the quinoa continues to cook, warm in a large iron skillet:
2 tbsps. cold-pressed olive oil
Add the onion and rosemary, sauté until onion becomes translucent. Add carrot, cook on medium heat in skillet, covered, until tender, about 5 minutes. Add asparagus, cover and cook another 2-3 minutes until it is tender, yet 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.
Serves 4-6
This recipe calms and helps Vata, Pitta and Kapha constitutions.