Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Quinoa | 250 g | Sweet, Astringent · Heating |
 Beetroot, diced | 190 g | Sweet · Heating |
 Walnuts | 45 g | Sweet, Astringent · Heating |
 Fresh dill | 18 g | Pungent, Bitter · Heating |
 Olive oil | 20 g | Sweet, Bitter, Astringent · Heating |
 Fresh lemon juice | 24 g | Sour · Heating |
 Cumin seeds | 3 g | Pungent, Bitter · Heating |
 Rock salt | 4 g | Salty · Cooling |
| Water | 760 g | Whole culinary ingredient |
Step-by-Step Preparation
- Rinse the quinoa and cook it with the water until tender; rest covered for eight minutes.
- Prepare the diced beetroot and walnuts and fresh dill and cook any raw vegetable topping until just tender.
- Toast the cumin, then whisk it with the olive oil, fresh lemon juice, and rock salt.
- Divide the warm grain among bowls and arrange the toppings over it.
- Spoon over the dressing immediately and serve the bowl warm, not chilled.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international warm-grain-bowl recipe)
Warm Quinoa Beet Walnut Bowl is assembled and served warm, with oil-citrus dressing added at the end. 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 Warm Quinoa Beet Walnut Bowl
| Nutrient | Per 100g | Per Serving (1 serving (328g)) |
|---|---|---|
| Energy (Calories) | 114 kcal | 375 kcal |
| Protein | 3.5 g | 11.7 g |
| Total Carbohydrates | 14.4 g | 47.4 g |
| Dietary Fiber | 2.1 g | 6.8 g |
| Total Sugars | 1.1 g | 3.7 g |
| Total Fat | 5.0 g | 16.4 g |
| Calcium | 21.9 mg | 71.9 mg |
| Iron | 1.35 mg | 4.43 mg |
| Magnesium | 48.5 mg | 159.4 mg |
| Phosphorus | 106.9 mg | 351.2 mg |
| Potassium | 186 mg | 611 mg |
| Sodium | 134 mg | 440 mg |
| Zinc | 0.78 mg | 2.55 mg |
| Copper | 0.19 mg | 0.62 mg |
| Manganese | 0.58 mg | 1.89 mg |
| Selenium | 1.9 µg | 6.3 µg |
| Vitamin C | 2.9 mg | 9.5 mg |
| Vitamin A (RAE) | 6.0 µg | 19.6 µg |
| Vitamin E | 2.47 mg | 8.11 mg |
| Vitamin K | 1.3 µg | 4.1 µg |
| Thiamin (Vitamin B1) | 0.09 mg | 0.29 mg |
| Riboflavin (Vitamin B2) | 0.08 mg | 0.25 mg |
| Niacin (Vitamin B3) | 0.41 mg | 1.35 mg |
| Vitamin B6 | 0.13 mg | 0.41 mg |
| Folate (DFE) | 56.4 µg | 185.3 µg |
| Choline | 15.7 mg | 51.6 mg |
