Quinoa Salad with Fresh Asparagus

Jun 10th, 2015
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Gluten free seed, quinoa is becoming an immensely popular food due to its tremendous nutritional content:

  • 9 essential amino acids, making quinoa a complete protein
  • Twice as much dietary fiber as other grains, supporting a healthy digestive system
  • Minerals: phosphorous (important for bone formation, kidney health, and muscle strength) magnesium (regulates blood pressure) and iron (helps deliver oxygen-rich blood cells throughout the body). 

Asparagus is a very low calorie vegetable, rich in various vitamins, fiber and minerals, being a powerful part of a balanced diet.

  • Excellent source of Vitamin A and other antioxidants (good for skin, and eyes)
  • Rich in dietary fibers (helps with digestion, weight loss and cholesterol)
  • The spears have anti-inflammatory properties (lower the risk of heart diseases)
  • Contains Vitamin K (important for blood clotting and bones)
  • Rich in folic acid (recommended during pregnancy)
  • Excellent source of iron
  • Contains magnesium and potassium (eases muscle cramps)

Ingredients:

1 cup of quinoa seed, fresh mint, 2 tbsp of olive oil, 1 tbsp of apple cider vinegar, ½ tbsp of lemon juice, 2 crushed garlic, salt, pepper, 1 bunch of asparagus and roasted walnuts.

Directions:

In a rice cooker or a medium saucepan, cook 1 cup of quinoa with 1 cup of water like rice.

In a large bowl, prepare the dressing by mixing well all together: olive oil, apple cider vinegar, lemon juice, garlic, fresh mint, walnuts, salt and pepper.

When the quinoa is cooked and the water is absorbed, toss it well in a bowl with the dressing and let it cool off in room temperature.

Rinse asparagus under cold water, snap off the hard ends and put them in a pan of salted boiling water until tender about 5’.

In a wide bowl, put the quinoa then asparagus on top and drizzle with olive oil.

Note: The cooking water of asparagus could be added to homemade soups or sauces.

Ayurveda Concepts :

In Ayurveda asparagus is used in pitta and vatha pacifying conditions . Fresh mint , apple cider vineger and lemon juice , pepper   and quinoa are good for vatha dosha kinds of disorder .


To read the full article please download our Asana Journal App or purchase Issue 150 June 2015

Mouna

Bio

Mouna is a 200-hours Yoga Alliance registered teacher who also completed 200-hours Advanced Hatha Yoga Teacher Training with Master Yogananth. Mouna is an active member of Andiappan Yoga Community, teaching yoga to domestic helpers. Native of Morocco, Mouna has been immerged from a very young age in her rich traditional cuisine influenced by Berber, Moorish and Arab neighbors. Her mother, a fine cook continues the family traditions of distilling orange blossom, making olive oil, and preserved lemons. Mouna is passionate about simple, healthy and fusion homemade food recipes.

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