1/2 cup Quinoa, rinsed 1 cup water 1 large Carrot – chunks 1/2 tsp No-Chicken Bouillon Salt – few sprinkles 1 TBSP Olive Oil 1/4 tsp Hing 12 – 15 Walnut halves 1 tsp grated fresh ginger Kale – 1/2 bunch 1/4 Lemon
We will prepare this dish in two steps – first the Quinoa, then the walnuts and greens.
Put 1 cup of water in a saucepan adding the salt and No-Chicken Bouillon. Bring to a boil. Add the quinoa and carrot chunks. Let simmer on low for approximately 25 minutes.
Walnuts & Greens:
While this is cooking, put the oil in a saute pan – add the Hing and walnut halves. Saute on low heat for approximately 5 minutes – allowing the walnuts to become a golden brown (be careful to not burn them). Remove the walnuts from the pan – add more oil if necessary to saute the chopped kale. Add the grated ginger and sprinkle the kale with a little salt. Cover the kale and saute on low heat for approximately 5 – 8 minutes – stirring occasionally (and adding a little water if necessary).
Putting It All Together:
Combine the cooked Quinoa, Kale, and Walnuts in the pan. Stir gently. Sprinkle with lemon juice. Enjoy!
Walnuts are basically a TriDoshic food – being balancing to all three Doshas. The predominant taste is sweet and astringent. This recipe is great for all 3 Body Types. All Six Tastes are represented in our Ginger Quinoa Greens recipe.
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