Quinoa, Kale & Cucumber Salad
Ingredients
- 1 cup quinoa Vata + Pitta - - Kapha -
- 1 3/4 cups water
- 1 cucumber chopped (Vata + Pitta - - Kapha ++)
- 115 gr. kale Vata ++ Pitta - - Kapha -
- 1/2 cup mung bean sprouts Vata ++ Pitta - Kapha - -
- Handful of Wakame seaweed soaked in water for 10 min. and strained Vata 0 Pitta - Kapha -)
- 1 Tbs. pumpkin seeds roasted (Vata 0 Pitta - Kapha -)
- 3 Tbs. olive oil Vata - - Pitta + Kapha +
- Juice from 1/2 a lime Vata - Pitta 0 Kapha -
- 1/2 tsp. salt Vata - - Pitta 0 Kapha +
- Black pepper to taste Vata - Pitta + Kapha - -
Instructions
Sprouting the mung beans:
- Soak 1/3 cup mung beans in a bowl with water, overnight.
- In the morning, drain and put in a strainer.
- Wet with water a few times during the day.
- After one more day, sprouting will be visible.
Make the quinoa:
- Put 1 cup quinoa in a medium cooking pot.
- Turn on the flame and roast for 2 minutes with no water or oil.
- Add 1 and 3/4 cups of water and bring to boil.
- Lower the flame, cover and simmer until water is absorbed.
- Let cool.
- Cut the kale to large pieces and steam for 10 minutes.
- Roast in a skillet 1 Tbs. pumpkin seeds.
- When they start popping, close the flame.
- Combine the quinoa, kale, chopped cucumber, mung sprouts, Wakame seaweed and pumpkin seeds.
- Add olive oil, lime juice, salt and pepper to taste and mix well.
Notes
Optional additions:
For Vata: add 1-2 Tbs. roasted black sesame, replace pumpkin seeds with
black sesame.
For Vata: add 1-2 Tbs. roasted black sesame, replace pumpkin seeds with
black sesame.