Asparagus & Quinoa Warm Salad

This recipe has a beautiful balance of bitter, astringent, and pungent tastes, making it great for Kapha balancing (lightening and stimulating qualities). The sweet and sour elements from quinoa, ghee, and lemon help nourish and balance Vata. Pitta may want to go lighter on mustard and pepper if experiencing heat.

Ingredients

• Quinoa (Sweet, Astringent)

• Shallot (Sweet, Pungent)

• Asparagus (Bitter, Astringent)

• Broccolini (Bitter, Astringent, Pungent)

• Kale (Bitter, Astringent, Pungent)

• Parsley (Bitter, Pungent)

• Ghee (Sweet)

• Salt & Pepper – Salt (Salty), Pepper (Pungent)

Sauce Ingredients

• Dijon Mustard (Pungent, Slightly Bitter)

• Olive Oil (Sweet)

• Lemon Juice  (Sour)

Optional Add-Ons

• Pepitas (Sweet, Astringent)

• Goat Cheese (Sweet, Sour)

• Sauerkraut (astringent) 

Instructions

• Prepare ½ cup of quinoa in a pot (2:1 ratio)

• While quinoa is cooking, melt a tablespoon of ghee in a skillet pan

• Add 1 sliced shallot and cook for 2-3 minutes

• Add 8-12 chopped asparagus spears 

• Add 1 bunch of chopped broccolini, salt and pepper

• Saute the shallot, asparagus and broccolini for several minutes and cover to steam.

• When the asparagus and broccolini are almost finished cooking, add a bunch of chopped kale and cover to steam

• Turn heat on low, uncover the veggies, and make the dressing

• I had a small amount of dijon left in my jar so I used the jar to make the dressing, but you can use any jar or dish.

1. 1 tablespoon of mustard

2. ½ squeezed lemon juice

3. 2-3 tablespoons of olive oil

4. Shake, Taste and adjust to your liking :) 

• Assemble the bowl and top with chopped parsley, pepitas, sauerkraut and scoop of goat cheese (highly recommended!)

  Serve warm!