VPK- (Balancing to all three doshas)

Rinse well:
1 cup dry quinoa

Boil quinoa to a boil in a small saucepan with:
2 cup water
1/2 tsp. salt

Reduce heat to low, cover, and cook until done, about 15 minutes. Wash and chop:
1/2 – 1 lb. asparagus, in 1” pieces
1 large carrot, in half moons
1 Tbsp. fresh rosemary leaves, finely chopped or 1 tsp. dried
2 Tbsp. onion, finely chopped
1 tsp. fresh savory leaves finely chopped, or 1/2 tsp. dry (optional)

As the quinoa continues to cook, warm in a large iron skillet:
2 Tbsp. cold-pressed olive oil

Add the onion and rosemary and salute until the onion begins to get translucent. It’s a must to put in the carrot. Let it cook on medium heat in the skillet, covered, until tender, about 5 minutes. Add the asparagus, cover and cook another 2-3 minutes until it is tender yet still slightly crispy. When quinoa is done, toss it lightly into the vegetables in the skillet using a fork to fluff it. Stir in the freshly chopped savory. Serve.

Source: “Eat, Taste, Heal,” by Thomas Yarema, Daniel Rhoda and Chef Johnny Brannigan