Featured Ayurvedic Recipe: Coconut Quinoa
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Coconut Quinoa
Ingredients:
1 cup quinoa
1 (15 oz) can of lite coconut milk
½ cup water
1-3 tbsp ghee
½ onion, diced
½ tsp salt
Cilantro for garnish
Directions:
1. Place ghee into pot over medium heat and melt. Add onions and sauté until caramelized.
2. Add the salt and quinoa and stir to coat. Add the coconut milk and water and turn burner to high and bring to boil.
3. Cover and turn heat to low and cook for 15 minutes. Remove from heat and keep covered for an additional 5 minutes. Garnish with cilantro.
Doshic Considerations
This Coconut Quinoa recipe can be tailored to any dosha by following the recommendations listed below.
Vata should use full fat coconut milk.
Pitta should use full fat or lite coconut milk; should garnish with extra cilantro; should only have occasionally; and only 1/4 tsp of salt.
Kapha should only use 1 cup of coconut milk and replace with water; should use lite coconut milk instead of full fat; and should use 1/4 or less of salt.
