Veggie Quinoa

I love this recipe, it is gluten free and chalk full of protein. See the bottom note to adjust the ingredients according to your dosha. Serves 2

1/2 cup Quinoa

3/4 cup water

1/2 cup vegetable stock

1 tbl oil

1 tbl ginger

1 tsp ground coriander

Veggies

1/4 tsp turmeric

2 tsp lime juice

salt and pepper to taste

1. Put Quinoa in a saucepan and add the water and stock. Bring to a boil over high heat, reduce to low and cover. Cook until the Quinoa is tender and all the liquid is absorbed, about 17 minutes.

2. While Quinoa is cooking heat the oil in another pan. Add ginger, turmeric and coriander, saute about a minute until fragrant. Stir in veggies and cook until softened. Squeeze in the lime juice.

3. Add the cooked Quinoa and stir, season with salt and pepper.

*Notes*

Kapha: Use sunflower oil. For the veggies use 1/3 chopped cup cabbage. 3 asparagus spears cut into small pieces and 1 tomato chopped. Stir the tomato in at the same time as the lime.

Vata: Use olive oil. For the veggies use 3 asparagus spears cut into small pieces, 1 chopped carrot, and 1/4 of a chopped onion.

Pitta: Use olive oil. For the veggies use 3 asparagus spears cut into small pieces, 1 celery stalk chopped and 1/3 cup chopped kale.