SATIATING BUTTER BEAN QUINOA SALAD

A fresh yet satiating tridoshic meal for the emergence into Spring.

TRIDOSHIC - VEGETARIAN - LACTOSE FREE 

ingredients: serves 4

- 2cups quinoa

- 4 cloves of garlic freshly crushed in mortar and pestle 

- 3-4tablespoons of ghee

- 1/4tsp hing (aesophetida 

- 1/4tsp paprika 

- 1/2tsp cumin powder 
- salt pepper to taste

- one bunch of asparagus chopped small

- 1 medium broccoli chopped small 

- 1 can organically grown butter beans drained/rinsed

- garnish with coriander and lime

METHOD:

1. In a heavy bottom pot cook quinoa as per instructions 

2. in a cast iron wok or fry pan heat ghee then add garlic and gently brown before adding hing, paprika and cumin.

3. On low heat fry spices until slightly aromatic then add asparagus, shortly after add in the broccoli and cook until slightly green, add butter-beans and along with more ghee if necessary and mix in,  then turn off heat and cover with lid

4. once quinoa is well cooked combine and garnish 

enjoy outside in the garden whilst watching the spring flowers bloom

(*^ - ^)