DoshaWise · Recipe Card
Quinoa with Mint, Cilantro & Red Onion
Hima-rasa Anna
A cooling herb-forward quinoa pilaf with fresh mint, cilantro and a whisper of red onion — bright, low-glycaemic, and gentle on summer Pitta.
Pacifies Pitta; light for Kapha
Ingredients
- ·3/4 cup quinoa, rinsed thoroughly
- ·1.5 cups water · pinch of rock salt
- ·1 tbsp ghee or olive oil
- ·1/2 tsp cumin seeds · 1/2 tsp fennel seeds
- ·Pinch of hing
- ·2 tbsp finely chopped red onion (rinsed in cold water)
- ·1/4 cup finely chopped fresh mint
- ·1/4 cup finely chopped fresh cilantro
- ·Squeeze of fresh lime · cracked black pepper to taste
Method
- 01Toast the rinsed quinoa dry in a saucepan for 1 minute, add water and salt, simmer covered 12 minutes; rest 5 minutes off the heat and fluff.
- 02Warm the ghee in a small pan, splutter cumin and fennel with a pinch of hing.
- 03Pour the tempering over the warm quinoa; fold in the rinsed onion, mint and cilantro.
- 04Finish with lime and pepper; serve warm or at room temperature.
Nutrition notes
Per serving (≈): 280 kcal · 9 g protein · 42 g carbs · 8 g fat · 5 g fiber. Complete amino acid profile, magnesium, and folate; mint–cilantro–fennel triad is classically Pitta-pacifying.
Practitioner note
Rinsing the onion in cold water softens its heat — important for Pitta. Avoid in heavily aggravated Vata; serve over warm dal instead.
Source · Adapted (paraphrased) from joyfulbelly.com · Quinoa with Mint, Cilantro & Red Onion.
Information only — not medical advice. Verify quantities, allergies, and contraindications with a qualified Ayurvedic practitioner or physician before use.