Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Carrots, sliced | 440 g | Sweet, Bitter · Heating |
 Zucchini, diced | 180 g | Sweet, Astringent · Cooling |
 Cooked quinoa | 300 g | Sweet, Astringent · Heating |
 Fresh parsley | 20 g | Pungent, Bitter · Heating |
 Olive oil | 22 g | Sweet, Bitter, Astringent · Heating |
 Dried oregano | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
Step-by-Step Preparation
- Cut the sliced carrots and diced zucchini into even pieces and place them in a wide bowl.
- Add the olive oil, oregano, and rock salt; toss until every piece is lightly coated.
- Arrange the mixture in a shallow baking dish and distribute the cooked quinoa and fresh parsley evenly.
- Bake until the vegetables are tender and the top is lightly browned without becoming dry.
- Rest for five minutes and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international vegetable-bake adaptation)
Carrot Quinoa Herb Bake is baked until tender and served warm in a moderate portion. 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 Carrot Quinoa Herb Bake
| Nutrient | Per 100g | Per Serving (1 serving (242g)) |
|---|---|---|
| Energy (Calories) | 157 kcal | 381 kcal |
| Protein | 5.1 g | 12.4 g |
| Total Carbohydrates | 25.1 g | 60.9 g |
| Dietary Fiber | 3.8 g | 9.3 g |
| Total Sugars | 2.6 g | 6.4 g |
| Total Fat | 4.3 g | 10.5 g |
| Calcium | 40.4 mg | 98.0 mg |
| Iron | 1.87 mg | 4.55 mg |
| Magnesium | 71.6 mg | 173.6 mg |
| Phosphorus | 165.9 mg | 402.4 mg |
| Potassium | 383 mg | 929 mg |
| Sodium | 235 mg | 571 mg |
| Zinc | 1.16 mg | 2.81 mg |
| Copper | 0.22 mg | 0.53 mg |
| Manganese | 0.75 mg | 1.81 mg |
| Selenium | 2.7 µg | 6.6 µg |
| Vitamin C | 8.7 mg | 21.2 mg |
| Vitamin A (RAE) | 389.9 µg | 945.4 µg |
| Vitamin E | 3.13 mg | 7.60 mg |
| Vitamin K | 44.2 µg | 107.3 µg |
| Thiamin (Vitamin B1) | 0.15 mg | 0.37 mg |
| Riboflavin (Vitamin B2) | 0.15 mg | 0.35 mg |
| Niacin (Vitamin B3) | 1.04 mg | 2.52 mg |
| Vitamin B6 | 0.25 mg | 0.60 mg |
| Folate (DFE) | 73.8 µg | 179.1 µg |
| Choline | 27.8 mg | 67.5 mg |
