About the Recipe
This vibrant quinoa dish, featuring zucchini and green beans, offers a delightful blend of textures and flavors perfect for Pitta dosha. Infused with Ayurvedic principles, it provides a nourishing and balanced meal suitable for all doshas. Quick to prepare, it’s an ideal choice for a summer lunch or dinner.
Ingredients
1/2 cup quinoa, rinsed
1 cup water
1 tsp olive oil or ghee
1/2-1 tsp of salt to taste
1 cup of paneer* (Indian soft cheese), chopped
1 small zucchini, cut in half and sliced
1-2 cups green beans, cut into 1/2 inch pieces
2-3 dates, pitted and chopped
1/2-1 tsp fennel seeds
1/2-1 tsp coriander seeds
1 tsp ghee
1/2 tsp salt
Preparation
Bring the water to a boil in a medium saucepan.
Add rinsed quinoa, olive oil (or ghee), and salt.
This will cook for 15 minutes on a simmer, then cover it, and let it rest for 5 minutes.
Meanwhile, in a separate skillet, heat the ghee over medium heat, then add the fennel and coriander and cook for one minute, until the aroma is noticeable.
Add the paneer and salt, then lightly brown on low heat.
Stir in the zucchini and green beans, cooking until they are soft, about 10 minutes.
Just before the vegetables are finished cooking, add the chopped dates.
Make sure the quinoa is cooked, and stir with a fork to separate the grains.
Place the quinoa in bowls and cover the paneer and vegetable mixture.
If you need some sour taste to feel complete, add a squeeze of lime.
It can also be garnished with cilantro, if you like.
*If you can't find paneer at a local Indian grocery store, you can either make your own. Alternatively, goat cheese can be used as a substitute, but avoid cooking it. Add it on top of the quinoa in the bowls before serving.
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