Quinoa salad with spring vegetables and YOGI TEA® Alkaline Herbs
Vibrant, flavourful and fresh, a perfect Spring recipe.
This healthy, plant-based, delicious Quinoa salad is packed with fresh, seasonal vegetables and infused with YOGI TEA® Alkaline Herbs. A blend filled with organic herbs that taste like sunshine and help you feel re-connected.
A healthy, light dish for spring and summer with a balancing effect on the kapha and pitta doshas. Bitter herbs and vegetables help bring the kapha and pitta energies into equilibrium. Quinoa is especially suitable for people with kapha-dominant doshas, and the herbs used in this recipe strengthen the digestive fire (agni).
Ingredients
Preparation time: 30 minutes
Portions: 4-6
- 200 g quinoa
- 400 ml water
- 3 YOGI TEA® Alkaline Herbs teabags
- 150 g radishes
- 400 g green asparagus
- 2 tbsp olive oil
- 100 g peas
- Salt
- Pepper
- ½ tsp dried ginger
- ½ tsp turmeric
- 100 g spinach
- Half a lemon
- A bunch each of mint, dill and chives
Preparation
Wash the vegetables and pat dry. Cut the asparagus into bite-sized pieces and slice the radishes. Place the quinoa into a saucepan with 3 YOGI TEA® Alkaline Herbs teabags, a little salt, and 400 ml water. Bring to the boil and simmer over a very low heat for 15 minutes.
Meanwhile, heat the olive oil in a frying pan and lightly braise the asparagus pieces for 2–3 minutes. Next, add the peas, turmeric, ginger, salt and pepper and fry for 5–8 minutes until the vegetables are cooked through but still firm.
Juice half a lemon and finely chop the herbs. When the quinoa has finished cooling, place it in a bowl and add the vegetables. Fold the vegetables and washed spinach into the quinoa. Finally, mix the radishes, lemon juice and chopped herbs into the salad and season with salt and pepper to taste. Serve warm.
We hope you find this as delicious and refreshing as we do. Be sure to take a look at our other delicious salad recipes, our Sweet Chilli Rice Noodle Salad is delightful!
