Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Quinoa | 250 g | Sweet, Astringent · Heating |
 Carrot, diced | 130 g | Sweet, Bitter · Heating |
 Zucchini, diced | 160 g | Sweet, Astringent · Cooling |
 Additional fresh ginger | 6 g | Pungent · Heating |
 Sesame oil | 17 g | Sweet, Bitter, Astringent · Heating |
 Cumin seeds | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 760 g | Whole culinary ingredient |
Step-by-Step Preparation
- Rinse the quinoa until the draining water is mostly clear; soak for 15 minutes and drain.
- Warm the Sesame oil in a heavy pot and bloom the cumin.
- Add the diced diced carrot zucchini, additional fresh ginger and drained grain; stir for one minute.
- Pour in the water and add the rock salt; cover and cook on low heat until the grain is tender and the liquid is absorbed.
- Rest off the heat for eight minutes, then lift the grains gently and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (contemporary Indian grain-pot cooking)
Ginger Quinoa Vegetable Pot is a lightly seasoned one-pot grain dish intended for a warm midday meal. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Ginger Quinoa Vegetable Pot
| Nutrient | Per 100g | Per Serving (1 serving (332g)) |
|---|---|---|
| Energy (Calories) | 88 kcal | 292 kcal |
| Protein | 2.9 g | 9.8 g |
| Total Carbohydrates | 13.5 g | 45.1 g |
| Dietary Fiber | 1.7 g | 5.8 g |
| Total Sugars | 0.8 g | 2.6 g |
| Total Fat | 2.5 g | 8.4 g |
| Calcium | 17.9 mg | 59.7 mg |
| Iron | 1.09 mg | 3.61 mg |
| Magnesium | 41.9 mg | 139.5 mg |
| Phosphorus | 95.1 mg | 316.5 mg |
| Potassium | 174 mg | 580 mg |
| Sodium | 157 mg | 522 mg |
| Zinc | 0.66 mg | 2.20 mg |
| Copper | 0.13 mg | 0.43 mg |
| Manganese | 0.43 mg | 1.42 mg |
| Selenium | 1.6 µg | 5.5 µg |
| Vitamin C | 2.8 mg | 9.2 mg |
| Vitamin A (RAE) | 83.1 µg | 276.5 µg |
| Vitamin E | 1.50 mg | 4.99 mg |
| Vitamin K | 2.2 µg | 7.3 µg |
| Thiamin (Vitamin B1) | 0.08 mg | 0.27 mg |
| Riboflavin (Vitamin B2) | 0.08 mg | 0.26 mg |
| Niacin (Vitamin B3) | 0.45 mg | 1.50 mg |
| Vitamin B6 | 0.13 mg | 0.42 mg |
| Folate (DFE) | 39.4 µg | 131.0 µg |
| Choline | 15.4 mg | 51.2 mg |
