Springtime Quinoa with Rosemary
Springtime Quinoa and Rosemary
Yields: 2 servings
Prep Time: 5 minutes
Cooking Time: 15 minutes
INGREDIENTS
½ cup quinoa, rinsed well
⅔ cup water
1 small cinnamon stick
1 green cardamom pod
1 Tablespoon fresh rosemary or 1 tsp dried
Salt to taste
INSTRUCTIONS
Put all ingredients in a pot quinoa on high heat and boil for about 5 minutes.
Turn off heat, stir in a bit of ghee or olive oil if you like. Cover with a lid and let steam for 10 minutes.
Fluff up before serving and salt to taste. Goes well with just about any meal.
Enjoy!
Nutrient & Ayurveda Profile of Quinoa
a versatile, highly nutritious “superfood” that can be cooked as is with water, flattened into flakes, puffed, or made into flour for bread and pasta
gluten-free and actually a seed, like buckwheat and amaranth
referred to as the “golden grain” for its resistance to cold, salt, and drought
excellent source of protein and rich in complex carbohydrates, fibre
high in calcium, iron, magnesium, potassium, copper and zinc - black and red quinoa has a higher iron content
quinoa has an astringent taste, which can be balanced with some olive oil and lime or lemon juice
Reference
Hi I’m Evangeline! Welcome to my blog. I am mom and lover of all things health and wellness. By profession- a Registered Massage Therapist and Yoga & Ayurveda consultant. I started this blog back in the early days of Covid19 as a way to stay in touch with my clients, and it’s grown into a space to share what I love most. Here you’ll find health tips and nourishing recipes I make for my family, sprinkled with Ayurveda and Yoga wisdom. My hope is that these posts inspire you to care for yourself in small, joyful ways and feel a little more balanced in everyday life.