The warm quinoa and cooling asparagus balance each other to create a dish that is beneficial for all constitutions. (Serves 4–6)
1 cup dry quinoa
2 cups water
1⁄2 teaspoon salt
2 tablespoons olive oil or ghee
1⁄2–1 pound asparagus, depending on your taste and budget
1 large carrot
1 tablespoon fresh, finely chopped rosemary leaves
1 teaspoon fresh winter savory leaves (optional, but good!)
2 tablespoons onion
Rinse the quinoa well in a colander; then cook it in a small saucepan with the water and salt. After it comes to a boil, cover the pan and turn the heat low. While the quinoa is cooking, wash the asparagus and chop it into 1-inch pieces. Wash the carrot and slice it into thin ovals or half-moons.
Warm the olive oil in a large iron skillet. Finely chop the rosemary and onion and add them to the oil. When the onion begins to get translucent, add the carrot. Cover and cook on medium heat until tender (about 5 minutes). Add the asparagus and cover and cook another 2–3 minutes until it is tender yet slightly crispy. When quinoa is done (about 20 minutes), toss it lightly in the vegetables in the skillet, using a fork to fluff it. Finely chop the savory and stir it in.