Fantastic Food Friday
A tip from Whole Living on staying cool this summer with seasonal foods: Choose ayurvedic cooling foods. “Bitter is the best cooling taste we have,” says Nomi Gallo, an instructor at the Ayurvedic Institute in Albuquerque. A trio of our favorite pungent greens—kale, watercress, and dandelion—can help detoxify the blood and foster a balanced pitta, promoting enzyme function. Vegetarian proteins like chickpeas and quinoa make for a light but filling meal. (Mung beans, kidney beans, barley, and couscous would all work equally well here.)
Saffron Chickpeas and Bitter Greens with Quinoa
Ingredients
- 1/4 teaspoon saffron
- 1 1/2 cups canned chickpeas, drained and rinsed
- Coarse salt
- 2 tablespoons coconut oil
- 1 small onion, thinly sliced
- 1/2 large red bell pepper, sliced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups bitter greens, such as kale or dandelion, cut into 1/2-inch ribbons
- 2 1/2 cups chopped watercress
- 2 tablespoons chopped fresh mint, plus leaves for garnish
- 1/4 cup chopped fresh cilantro, plus leaves for garnish
- 3 cups cooked quinoa
- 1 avocado, sliced
- 1/4 cup pumpkin seeds, toasted
Directions
-
In a small saucepan, bring 1 cup water and saffron to a boil.
Reduce heat and simmer, covered, 5 minutes. Add chickpeas and a pinch
of salt and simmer 5 minutes more. Set aside.
-
Heat oil in a large skillet over medium heat and cook onion,
stirring, until softened, about 4 minutes. Add pepper, garlic, cumin,
and coriander and cook, stirring, about 5 minutes more. Stir in all
greens, then add chickpea mixture and cook until greens are just wilted.
Season with salt. Remove from heat and mix in chopped herbs.
-
Divide quinoa among four bowls and top with vegetables, avocado, and seeds. Garnish with herbs.
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