Springtime Quinoa with Rosemary
A light and delicious addition to any meal. Infused with warming spices, a cinnamon stick helps support healthy carbohydrate metabolism while cardamom aids in digesting protein. Fresh rosemary brings a fragrant, uplifting flavor that feels perfectly suited for the lighter meals of spring. Simple, nourishing, and easy to prepare, it makes a wonderful side dish or a satisfying base for vegetables and seasonal toppings.
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 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’m a mom, an Ayurveda & Yoga Counsellor, Certified SVA Detox Educator, and Registered Massage Therapist. I began this blog during the early days of covid19 to stay connected with my clients. Here I share nourishing recipes I cook for family and friends, along with health tips and ayurveda and yoga wisdom to support balance, health, and vitality in everyday life.
