Salad With A Burst Of Flavor And Texture

Jan 5th, 2015
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salad

A scoop of hummus dip sparkled with paprika and drizzled with olive oil over warm roasted sweet potatoes nested on a bed of quinoa salad flavored with fresh herbs (parsley, cilantro and basil) and seasoned with freshly squeezed lemon and extra virgin olive oil allow your taste buds to slowly open taking you to an interesting voyage of flavors and textures.

Packed with vitamin B and C, protein, fibers and minerals (magnesium and potassium), this salad is an excellent meal to boost your energy and keep your body strong and healthy.

Quinoa Salad

Ingredients

1 cup of quinoa seed, chopped parsley, cilantro and basil, 2 tbsp of extra virgin olive oil, 1 tbsp of freshly squeezed lemon, 2 crushed garlic, salt and pepper.

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 olive oil, lemon juice, garlic, salt and pepper.  When the quinoa is cooked and the water is absorbed, toss it well in the bowl with the dressing and let it cool off in room temperature.

Scoop of hummus

Ingredients

1 cup of dried chickpeas, 2 tbsp of Tahini (sesame seeds paste), 4 crushed cloves of garlic, 2 tsp fresh ground cumin, 1/3 cup of fresh squeezed-lemon juice, 3 tbsp of extra virgin olive oil, 1-1/2 tsp salt, paprika.

Ayurveda Concepts :

According to ayurveda dried chickpeas favours excess pittha dosha and seasame seeds, garlic, cumin seeds, Paprika  and olive oil promote pittha dosha which helps in digestion.

Directions

Soak overnight the dried chickpeas in a big bowl of water.

Drain and place the soaked chickpeas in a large saucepan and generously cover with water.  Bring to boil then reduce the heat and simmer for 1h or until the chickpeas are very tender.  Drain and remove the skin.  Reserve the liquid free of any loose skin and let it cool off completely. In a food processor combine chickpeas, tahini, garlic, cumin, lemon juice, olive oil and salt.  While stirring, add gradually the reserved liquid to form a smooth puree.

Roasted Sweet Potatoes

Ingredients

2 medium sweet potatoes peeled and cut into 1-inch cubes, olive oil, salt and pepper.

Directions

Preheat oven to 200 degrees C.  Drizzle the sweet potatoes with olive oil, salt and pepper.  Roast for 25 to 30 minutes in oven or until tender.


To read the full article please download our Asana Journal App or purchase Issue 145 Jan 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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