Summer Vegetable Stir-Fry with Quinoa


This dish harmonizes the vibrant energy of fresh seasonal vegetables with the grounding qualities of quinoa, creating a meal that soothes and energizes. In Ayurveda, summer is a time for cooling and hydrating foods that help maintain inner balance. This stir-fry features cooling veggies like bell peppers and zucchini, paired with protein-rich quinoa to support your body's needs during the warmer months. Enjoy this vibrant, easy-to-digest meal that promotes well-being and vitality.

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 tablespoon ghee or coconut oil
  • 1 onion, sliced
  • 2 cups mixed summer vegetables (e.g., bell peppers, zucchini, cherry tomatoes)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Juice of 1 lemon
  • Salt and pepper, to taste
  • Fresh basil or parsley, for garnish
A carton of green cucumbers with mint leaves on a wooden table.

Instructions:

  1. In a pot, heat ghee or coconut oil over medium heat.
  2. Add sliced onion and sauté until translucent.
  3. Add mixed vegetables, ground cumin, and ground coriander. Cook for 5-7 minutes until vegetables are tender.
  4. In a separate pot, bring water or broth to a boil, add quinoa, reduce heat, and simmer covered for 15 minutes or until quinoa is cooked and liquid is absorbed.
  5. Combine quinoa with stir-fried vegetables, squeeze lemon juice over the dish, and season with salt and pepper.
  6. Garnish with fresh basil or parsley.
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