Light, fresh and full of life force – this quinoa salad with pomegranate seeds and mint is the perfect summer dish. Quinoa provides high-quality plant-based protein, pomegranate strengthens Ojas and cools Pitta, while mint refreshes the mind and harmonizes digestion.
Ingredients (for 2–3 servings)
Base:
150 g Quinoa
250 ml Water
1 pinch Sea salt
½ Pomegranate (seeds)
1 small Cucumber (diced)
1 small Carrot (grated)
Spice Tempering:
1 tbsp Ghee or olive oil
1 tsp Cumin seeds
½ tsp Coriander seeds (lightly crushed)
1 pinch Asafoetida (Hing, optional)
To Finish:
1 handful Fresh mint (chopped)
1 handful Fresh coriander (chopped)
Juice of half a lime
to taste Black pepper or chili
Preparation (Active: 20 min | Passive: 15 min)
Cook quinoa: Rinse quinoa thoroughly. Bring to a boil with water and salt and simmer for about 15 minutes. Allow to cool.
Tempering: Heat ghee/oil, roast cumin, coriander seeds and asafoetida.
Mix salad: Place quinoa, cucumber, carrot and pomegranate seeds in a bowl. Add the warm tempering.
Season to taste: Finish with mint, coriander and lime juice. Add pepper or chili to taste.
Serve: Enjoy lukewarm or cold.
Ayurveda Tips:
Best time of day: Ideal as a light summer lunch.
Constitution: Vata: lukewarm with more ghee. Pitta: perfect, cooling. Kapha: less oil, more lime juice & chili.
Note: Pomegranate strengthens Ojas, quinoa provides sattvic energy, fresh herbs support digestion.
Nutritional Values per Serving (with 3 servings)
| Nutritional Values | Amount | % NRV* |
|---|---|---|
| Calories | 210 kcal | 10.5% |
| Protein | 7 g | 14% |
| Carbohydrates | 32 g | 10.7% |
| Fat | 6 g | 8.5% |
*Based on a 2000 calorie diet
