Warm Breakfast-Gluten Free

Ayurveda recommends a warm breakfast all year round. On hot summer days this savoury dish full of vegetables and minimal grain provides a light and cooling effect for the body.

Serves 3

Ingredients

1/2 cup Quinoa

1/2 Zucchini (About 1 cup diced)

1/2 cup Frozen Peas (Cover with hot water to thaw & drain.)

10 Green Beans (Diced)

1 Carrot (diced small)

1 tsp Cumin Seeds

3 Black Peppercorns

1/2 tsp Turmeric

Salt Himalayan (to taste )

1 1/2 tsp Ghee

1 tsp Ginger (Finely diced)

10 Cashews

1 1/2 cups Water (Separate )

2 tbsps Fresh Coriander

2 Spring Onion (white and green parts separate and dice)

1/2 Lemon

Directions

Wash the quinoa until the water is clear. Soak for half an hour. Then cook with salt to taste and 1 cup of water for 15-20 minutes until the quinoa is light and fluffy.

Use a heavy bottomed pan and melt the ghee add the spices, the white part of the spring onions, ginger until the cumin seeds start to splutter and the turmeric turns reddish brown. Add the cashews until they turn a bit golden.

Add the carrot, zucchini and green beans cook on medium heat for at least 5 minutes. Finally add the frozen peas. Now fold in the cooked quinoa, the remaining half cup water and cover for 5 minutes.

Garnish with a slice of lemon and some fresh coriander and the green part of the spring onions. Squeeze the lemon juice just before you serve.