Makes 3 portions

1 cup quinoa ideally soaked for 4 hrs or overnight

1 medium broccoli

1 carrot cut in cubes

1 beetroot cut in cubes

1 avocado

turmeric root grated

2 cloves garlic chopped

spices – curry powder, turmeric

salt and pepper to taste

gomasio – roasted sesame seed powder

coconut oil

vegetable broth

parsley or coriander for garnish

olive oil and tamari



In  a saucepan place the soaked quinoa with water or vegetable broth. Add the cubed carrots, beetroot, 1 tsp curry powder and turmeric powder, salt to taste. Cover, bring to boil and simmer on low heat until done. It takes about 15 to 20 min. In the  meantime, cut the broccoli and garlic. Heat a non stick fry pan, add 1 tbsp of coconut oil. Roast the garlic, add broccoli and grated turmeric root, add some water or broth, cover and steam/cook on medium heat until done.


In a plate serve quinoa, add the broccoli, add the cut avocado, sprinkle some ground sesame seeds, drizzle with olive oil and tamari, garnish with cut parsley or coriander.

Ayurvedic Perspective:

A balancing dish for all constitutions. It is nourishing, light to digest, packed with digestible protein, vitamins and minerals, full of flavour and deliciousness. It can be eaten as breakfast, lunch or dinner.