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Ayurvedic Recipe: Maple Cinnamon Quinoa

Trying to wean yourself off of grains? Here's something so delicous you won't miss the rice! Quinoa is on the low end of the glycemic index, so that means it won't cause a spike in blood sugar. And cinnamon is commonly prescribed in Ayurveda to help maintain health blood sugar levels as well. Wow, what a combo!

2 cups spring water
1 cup organic quinoa
1 tablespoon Grass Fed Ghee
1/2 cup sweet potato puree
1/3 cup organic raisins or Goji Berries
1 tablespoon pure maple syrup
1/3 cup rice or almond milk
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
A pinch of Himalayan salt 

Action on Doshas
Balances Vata
Balances Pitta
Aggravates Kapha in large quantities (add 1 teaspoon dried ginger for Kapha types)

Bring water to boil in a small saucepan. Rinse and strain the quinoa. Almost all of the natural bitterness of quinoa's outer coating can be removed by a vigorous rinsing in a mesh strainer. Once water is boiling, add the quinoa and then reduce the heat to a simmer Cook/simmer uncovered for about 20 minutes. Remove from heat, cover and allow to sit for 5 minutes.

In a separate pot add the sweet potato puree, ghee, milk, maple syrup, spices and salt. Cook the mixture on a low heat, just enough to allow the ingredients to become warm. Stir well and then add the prepared quinoa.

Serve warm in a bowl with your favorite toppings (ideas: fruit, cream, nut butters, etc). Additional ideas to use for garnish: Shredded coconut, slivered almonds, additional maple syrup, or roasted fennel seeds.

Goes great with freshly brewed Ayurvedic Roast.

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