Ingredients
Scale
- 1/2 cup dry quinoa
- 1 cup water or plant-based milk (almond or oat milk recommended)
- 1 tsp ghee or coconut oil
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 1/2 tsp freshly grated ginger
- A pinch of turmeric
- Optional toppings:
- Soaked almonds or walnuts
- Stewed apples or pears
- Sesame seeds or flaxseeds
- A pinch of ashwagandha powder
- Jaggery or raw honey (add honey only after food cools slightly)
Instructions
- Rinse 1/2 cup quinoa under cool water using a fine-mesh sieve to remove bitterness.
- In a small saucepan over medium heat, melt 1 tsp ghee or coconut oil.
- Add 1/2 tsp cinnamon, 1/4 tsp cardamom, 1/2 tsp grated ginger, and a pinch of turmeric. Let spices bloom for about 30 seconds.
- Stir in the rinsed quinoa and coat with the spiced oil.
- Add 1 cup warm water or plant-based milk and bring to a gentle boil.
- Reduce heat, cover, and simmer for 12–15 minutes until quinoa is fluffy and liquid is absorbed.
- Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
- Serve in a bowl and add desired toppings: stewed apples, soaked almonds, sesame seeds, and a drizzle of raw honey.
Notes
For optimal Ayurvedic benefit, serve warm and adjust toppings to your dosha. Add ashwagandha after cooking if desired for added stress support.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Ayurvedic
- Diet: Vegetarian