@evelyne_ fallows thank you for sharing your creation.

Ayurveda recommends a warm breakfast all year round. As spring sets in, this savoury dish full of vegetables and minimal grain provides the nourishment to start your day. Quinoa is a “psuedo-grain” gluten free,that contains more protein (14% by mass) and fat than most grains which makes it an excellent alternative to white rice. It pacifies all three Doshas and is light, easy to digest and sweet in quality. Anti inflammatory, rich in iron, restores strength to deficient blood. More calcium than in milk and rich in magnesium and phosphorus.

4 servings

Ingredients

1/2 cup Quinoa (125 gms)

1/2 Zucchini (About 1 cup diced)

3 Handful Baby Spinach

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

1 Handful Wild Garlic (Bärlauch (optional))

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

10 Green Beans (Diced)

1 tsp Cumin Seeds

3 Black Peppercorns

Salt Himalayan (to taste )

1 1/2 tbsps Olive Oil

1 tsp Ginger (Finely diced)

1 tbsp Pinenuts

1 1/2 cups Water (Separate )

2 tbsps Fresh Coriander

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 quite light and fluffy.

Use a heavy bottomed pan add olive oil then the spices, the white part of the spring onions, ginger until the cumin seeds start to splutter. Add the pine nuts until they turn a bit golden.

Add the zucchini and green beans cook on medium heat for at least 5 minutes. Finally add the frozen peas,wild garlic and fresh spinach. 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.