Quinoa with Seeds
May 6, 2021 | Written by Leticia Padmasri
May is a unique month in the Ayurvedic diet because it is right on the border of spring and summer (if you are in the southern hemisphere, this is November for you). Our bodies are managing the increased heat and humidity. Most of our winter fat has been shed by now and our blood is getting thinner as the body prepares for summer. But we cannot yet say goodbye to spring. This is actually the last month for purgation and pancha karma cleansing.
This is a time when we still want to cultivate some aspects of the kapha diet, for example favoring bitter and astringent tastes. They help to ease the dampness of Pitta and Kapha in the wet season of late spring and early summer. But we now need to pay attention to the heating aspects of food. In general, we can be more moderate with the pungent taste to avoid overheating the body. We basically need to think like this: one foot in the spring and the other in the summer! Following Ayurvedic wisdom, we take the time to modify our diet so we don’t arrive at the summertime in flames, I mean inflamed :) .
This breakfast recipe brings the lightness we want to cultivate in the spring and the coolness we need to maintain in the summer. Quinoa is a complete protein, making it a very satisfying breakfast, and the spices will ignite our digestive fire without aggravating it.
Quinoa is a seed-like pseudo-grain rich in iron, making it a great food for the blood. It is also rich in calcium (more than in milk!), magnesium, and phosphorus. It is so nutritious that NASA feeds it to crews on space missions. As we know from last month’s post, cilantro cools the liver and calms the immune sensitivity. Fennel, cumin, and coriander seeds soothe inflamed mucous membranes and stimulate agni (digestive fire) at the same time. Sunflower seeds are a little bitter and help cleanse the lungs and the lymphatic system. The seaweed is an excellent source of minerals, supporting the electrolyte balance in the body. Its astringent taste also helps alleviate edema and congestion.
Quinoa with Seeds
Serves 2
INGREDIENTS
1 cup quinoa (the red and black types will take longer to cook)
1 teaspoon extra-virgin coconut oil
½ teaspoon cumin seeds
½ teaspoon coriander seeds
½ teaspoon fennel seeds
2 tablespoons raw sunflower seeds
¼ tsp mineral salt
A few grinds of black pepper
1 sheet of nori seaweed
Fresh cilantro to garnish
1 cup of water
PREPARATION:
Wash the quinoa well to remove a soapy substance called saponin.
Warm the oil in the pot then add the seeds. Sauté on low heat for 30-60 seconds. You are looking for that pleasant aroma released by these beautiful medicinal herbs. Once the aroma is registered by your olfactory apparatus in your brain :), add the quinoa and stir well, until the quinoa is coated with the oil and seeds and the water is absorbed .
Add the water and bring to a boil.
Reduce to low heat, cover, and let it cook for 15 minutes (may vary depending on the type. Red quinoa may take 20 minutes).
Meanwhile, wash the cilantro and dry-roast the sunflower seeds. It only takes a few minutes and enhances their flavor.
When quinoa is ready, let it sit for 5 minutes. Then fluff it with a fork and serve with the cilantro, sunflower seeds, and the nori seaweed.
Bom apetite!
My husband and I enjoy this recipe so much during this season. It is light yet very satisfying! We also enjoy it for dinner with some seasonal veggies…