Quinoa Salad for that Warm Spring Day
Here in the Midwest our spring reflects extremes; daily temperature swings of 30 degrees or more, torrential thunder storms to sunny skies, 50mph wind gusts to tranquil calm.
Trying to align our diet with an Ayurvedic seasonal routine for spring is hard, we need to be flexible and eat accordingly.
When it’s cold and windy Vatta can be aggravated and we should eat something cooked and warm.
When it’s cold and wet Kapha can be aggravated and we should eat something warm and a little spicy.
And on those beautiful days when spring feels more like summer we should eat something cooler and lighter. Like this great Quinoa salad recipe.
½ cup white quinoa
½ cup red quinoa
½ cup diced red bell pepper or sweet pepper
½ dried cranberries
¼ cup finally chopped shallots
½ bunch chopped fresh cilantro or more if you like
1 tbsp & 1 tsp white balsamic vinegar or rice vinegar
11/4 tsp liquid honey
½ tsp salt
½ tsp pepper
3 tbsp olive oil
1 tsp minced fresh ginger
Cook quinoa per package directions
Mix all ingredients and vinaigrette in a bowl and cover
Chill a few hours or overnight