Quinoa & Beetroot Salad
Ingredients
For the salad:
- 1 cup uncooked quinoa Vata + Pitta - - Kapha - -
- 1.75 cups of water Vata 0 Pitta - Kapha +
- Handful of Arame seaweed Vata - Pitta - Kapha 0
- Pinch rock salt Vata - - Pitta 0 Kapha +
- 1 medium size raw beetroot, finely grated (Vata 0 Pitta + Kapha - -)
- 1 celery stalk finely sliced (Vata - Pitta - - Kapha -)
- 1 endive finely chopped (Vata + Pitta - - Kapha -)
- 2 Tbs. roasted pumpkin seeds Vata 0 Pitta – Kapha -
For the dressing:
- 3 Tbs. sunflower oil Vata 0 Pitta - Kapha 0
- Juice from 1/2 a lemon Vata - - Pitta + Kapha -
- 1 Tbs. balsamic vinegar Vata - - Pitta + Kapha 0
- 1 small garlic clove Vata - - Pitta ++ Kapha 0
- 1 Tbs. pomegranate molasses Vata - Pitta 0 Kapha -
- 1 Tbs. honey Vata + Pitta - Kapha -
- 1 tsp. rock salt flat (Vata - - Pitta 0 Kapha +)
- Pinch of ground black pepper Vata - Pitta + Kapha - -
Instructions
- Soak the Arame seaweed in 1 cup of water for 10 minutes, then strain and wash.
- Put the quinoa in a pot, add the seaweed and water.
- Bring to boil, add a pinch of salt, cover and lower the flame.
- Cook until all the water is absorbed.
- Transfer the cooked quinoa into a wide bowl and leave to cool.
- In a separate dish mix the grated beetroot, chopped celery, sliced endive and roasted pumpkin seeds.
- In a deep bowl whisk the ingredients for the dressing.
- Add the cooled quinoa to the vegetable bowl, pour the dressing and mix well
Notes
Optional additions:
For Vata: add to the salad 100 gr. / 3.5 oz. of crumbled ricotta cheese.
(Vata - Pitta - - Kapha 0)
For Vata: add to the salad 100 gr. / 3.5 oz. of crumbled ricotta cheese.
(Vata - Pitta - - Kapha 0)