Quinoa and Roasted Vegetable Salad

The Quinoa and Roasted Vegetable Salad is an amazing breakfast recipe that perfectly balances the heaviness and sluggish metabolism due to unbalanced Kapha dosha. It has quinoa that is easy to digest due to lightness alongwith high protein content.
Combined with fiber and nutrient rich roasted vegetables and Kapha pacifying spices, this dish is fitting meal for those looking to stabilise their Kapha.
Cooking Time – 45-50

Ingredients –
* 1 cup – Quinoa (Rinsed)
* 2 cups – Water
* 3 cups – Assorted vegetables (carrots, beets, capsicum, broccoli) – Chopped
* 2 tablespoon – Olive oil
* 1/2 teaspoon – Ground Turmeric
* 1/2 teaspoon – Cumin seeds
* 1/2 teaspoon – Coriander Powder
* 1/4 teaspoon – Cayenne Pepper
* Salt to taste
* Fresh herbs (like cilantro) for garnishing
* Lemon juice
* Handful of pumpkin seeds or sunflower seeds for crunch.

Instructions –
* Boil 2cups of water in a pan and add rinsed quinoa to it.
* Let it simmer for about 15-20 minutes until all water is absorbed.
* Remove from heat and let it cool down for 5 minutes.
* Toss the chopped vegetables in olive oil, turmeric, cumin, coriander, salt and cayenne pepper.
* Spread them out on a baking tray and roast for about 25-30 minutes in oven ( preheat to 220°C ), until tender and slightly charred.
* Lastly, take a large bowl and mix the quinoa and roasted vegetables.
Sprinkle some cilantro, pumpkin & sunflower seeds and lemon juice on top for added flavors.

Nutritional Benefits –
* Quinoa is an excellent source of protein.
* Quinoa & vegetables all provide high fiber content which regulates digestion.
* Olive oil & seeds provide healthy fats that support heart health without increasing Kapha.

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