Quinoa coconut with ripe papaya

What Ayurveda speaks on Quinoa

All millets has sweet and astringent taste of varying proportions, it is slightly hot and dry in nature hence removes excess moisture from physiology. Effect is best for Pitta and Kapha imbalances. These small seeded cereals are gluten free, high protein and energy boosters. Rich source of antioxidants which improves digestive health, respiratory function, detoxifies the body, improves immunity and prevents degenerative diseases.

What modern science says on Quinoa

It glycemic index is low. Millet has alkaline property hence balances the ph of the blood and urine. This action enhances its effect on all inflammatory and metabolic diseases such as diabetes, cardiovascular, obesity, celiac, thyroid and stones etc. Nutritional Value: Carb: 60-70%, Protein 7-11 %, Fat 2-5 %, Crude fiber 2-7 %. Rich source for calcium, magnesium, potassium, manganese, phosphorus, iron , polyphenols and amino acids. 

Tribal knowledge on Quinoa

Many parts of indigenous cultures, millet is the main food component. And has been downplayed as “ coarse grain” or “poor people’s crop”. They are cultivated in less fertile soil, required less water and resistant to pest and diseases. Millets are used to prepare beverages, breads, porridges, curry as well as snacks.

Ingredients for Quinoa with coconut and ripe papaya

  • Coconut milk: 200-250 ml
  • Quinoa 150 g/ 1.2 cups
  • Water 250ml/ 1 cup
  • Ripe papaya medium size: sliced.
  • Bake: Papaya Seeds (don’t throw away the seeds)
  • Fat: Ghee as per your taste and need
  • Salt: Sea Salt / Himalayan pink Salt: as per taste
  • Fresh Lemon: ¼ Lemon juice
  • Ground ginger 1 tsp
  • Turmeric 1 tsp
  • Cumin 1 tsp
  • Oregano 1 tsp
  • Dried papaya seeds ½ tsp
  • Brown sugar ½ tsp
  • Saffron + salt
  • Sunflower seeds 1 tsp
  • Any Green Leaves: Spinach, sliced beans, grated Beets, Carrots, Asparagus Peas
  • Pick 1 fresh green 2-3 cups as per your preference.

Method to cook Quinoa with coconut and ripe papaya

  • Step 1: Preheat oven to 220 F. Remove Seeds from papaya. Place them in a sieve. Rinse the seeds and squish them in your hands to remove the majority of the skin. Place the seeds on a baking sheet and roast them in the oven for about 10-15 minutes. Remove and make a coarse powder. Add ½ tsp papaya seed powder to the spice mix.
  • Step 2: Slice the ripe papaya.
  • Step 3: Rinse the quinoa and cook with water and salt to taste for 10 minutes. Drain off the water and set aside.
  • Step 4: Take a pot, add coconut milk, and bring to boil. Add all spices powder and bring coconut milk to a boil. Add ripe papaya slice and let it simmer for 5 minutes.
  • Step5: Take Quinoa in a bowl and serve the coconut papaya sunflower seeds on top of it.

Serve: As a side dish or on its own.

For appointment and more info contact:

Vaidya Anita
Tel: 909 736 5903
email: anitakmisra@gmail.com