Warm Quinoa & Celery Salad

Although it cooks and behaves like a grain, Quinoa is, in fact, a seed (pseudocereal), closely related to beetroots and spinach. These seeds are traditionally grown in the Andes region in South America. They have a sweet and bitter taste, and their effect on the body is light and cooling. Quinoa is an excellent source of complete protein and is suitable for all the Doshas. Quinoa is very easy to prepare, has a neutral flavor, less starchy than rice, and is naturally gluten-free. It is rich in iron, magnesium, and phosphorus, and provides more calcium than milk. It is also high in heart-healthy Alfa Linoleic Acid (ALA), and omega 3’s.

This recipe is Langhana, or lightening, which makes it wonderful for reducing the heaviness and dullness in the body during Spring. It is one of the many delicious weight-loss recipes found in the Langhana Detox recipe book.

Serves 3-2

Ingredients:
1 cup white quinoa, thoroughly washed
2 cups boiled water
2 courgettes (zucchini), cut into small cubes
1/2 cup of celery stalks, cut into small cubes
1/2 cup, celery leaves, chopped
The juice of 1 lemon
Green chili, chopped (optional)
1/2 tsp fenugreek powder (optional)
1/2 tsp black pepper
1 tsp cumin powder
1 tsp Himalayan salt

Preparation Method:
– In a pot, cook the quinoa in the water for 10 minutes while covered.

– Add the celery and courgette and let them cook together for 3-5 minutes.

– Add the spices, salt, lemon, chili, and celery leaves and mix everything well.

– Serve warm or at room temperature.