Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Quinoa, rinsed until free of foam | 210 g | Sweet, Astringent · Heating |
 Green peas, thawed | 190 g | Sweet, Astringent · Cooling |
 Cucumber, peeled and cut into chunks | 300 g | Sweet, Astringent · Cooling |
 Fennel seeds, lightly crushed | 4 g | Sweet, Pungent, Bitter · Cooling |
 Olive oil, for finishing | 15 g | Sweet, Bitter, Astringent · Heating |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 1100 g | Whole culinary ingredient |
Step-by-Step Preparation
- Measure 1100 ml (about 4 1/2 cups) water for Grishma Quinoa Cooked Cucumber Pea; bring it to a full boil, then keep it covered and hot for the additions below.
- Cook the quinoa with crushed fennel until the grains open. Maintain gentle medium heat for 20–22 minutes, stirring every 4 minutes, until a grain pressed between two fingers has no chalky center.
- Add the cucumber chunks and peas and steam them until fully cooked. Maintain a steady steam for 4–6 minutes and check until the vegetables are hot through and bend without tasting raw.
- For Grishma Quinoa Cooked Cucumber Pea, inspect the main component at minute 17; rotate the pot and add 30–60 ml hot water only if the base is tightening before it is tender.
- Season the complete summer bowl and finish lightly with olive oil. Leave the pan off the flame for 6 minutes, then taste and correct the final balance before serving at the stated temperature.
- Rest Grishma Quinoa Cooked Cucumber Pea 3 minutes covered off the burner; check the final consistency and serve it warm without prolonged holding.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original lacto-vegetarian recipe developed for the R3 regional and practical cooking collection)
Grishma Quinoa Cooked Cucumber Pea is composed for grishma with seasonal texture, produce, and seasoning Vata: serve warm and keep enough moisture in the grains. Pitta: moderate pungency and avoid hard browning. Kapha: favor the vegetable portion and use only the stated fat.
USDA Nutrition Facts for Grishma Quinoa Cooked Cucumber Pea
| Nutrient | Per 100g | Per Serving (1 serving (455g)) |
|---|---|---|
| Energy (Calories) | 61 kcal | 280 kcal |
| Protein | 2.3 g | 10.6 g |
| Total Carbohydrates | 9.6 g | 43.8 g |
| Dietary Fiber | 1.6 g | 7.2 g |
| Total Sugars | 0.9 g | 3.9 g |
| Total Fat | 1.6 g | 7.4 g |
| Calcium | 15.1 mg | 69.0 mg |
| Iron | 0.77 mg | 3.52 mg |
| Magnesium | 29.7 mg | 135.5 mg |
| Phosphorus | 68.9 mg | 314.1 mg |
| Potassium | 118 mg | 539 mg |
| Sodium | 89 mg | 406 mg |
| Zinc | 0.53 mg | 2.43 mg |
| Copper | 0.10 mg | 0.46 mg |
| Manganese | 0.30 mg | 1.39 mg |
| Selenium | 1.2 µg | 5.5 µg |
| Vitamin C | 4.7 mg | 21.3 mg |
| Vitamin A (RAE) | 4.9 µg | 22.4 µg |
| Vitamin E | 1.11 mg | 5.07 mg |
| Vitamin K | 5.9 µg | 26.9 µg |
| Thiamin (Vitamin B1) | 0.07 mg | 0.34 mg |
| Riboflavin (Vitamin B2) | 0.06 mg | 0.26 mg |
| Niacin (Vitamin B3) | 0.42 mg | 1.92 mg |
| Vitamin B6 | 0.08 mg | 0.37 mg |
| Folate (DFE) | 29.1 µg | 132.7 µg |
| Choline | 12.0 mg | 54.9 mg |
