This is by far the yummiest stew I have ever made with Vata friendly root veggies – beets, yams, carrots, and potatoes in a base of protein rich quinoa and split mung beans.

This nutritiously filling stew, eaten on a regular basis, balances your Vata. Eating this regularly makes you energetic, enthusiastic, and creative.

For all the women folks, as per Ayurveda, eating this stew balances the monthly cycle. Having undernourished foods disturbs the natural rhythm of menstrual cycle which may lead to fatigue, mood swings, bloating, and headaches.

Below is the recipe with approx. measurements. Please adjust this to your taste, I like mine extra spicy and hot.

Recipe For Quinoa-Beet Stew

-1 cup cooked sprouted Quinoa (soaked overnight)

-1/2 cup cooked split Mung Beans

-1/2 steamed each of Beet, Yam, Carrot, Potato

-approx. 1 – 1/2 cups of Water/Vegetable Stock

-3 – 4 tsp Cumin powder

-2 tsp Trader Joe 21 Seasoning Salute

-1 tsp Cayenne Pepper

-3 – 4 tsp shredded fresh Ginger

-2 tsp Turmeric powder

-3 tsp Lime juice

-1 – 2 tsp extra virgin Coconut Oil

-Salt to taste

-Cilantro for garnish

You can steam the root veggies in a stockpot or in a pressure cooker. I generally do mine in a pressure cooker which is easy and fast. I cook my quinoa in a separate stockpot (soaked quinoa cooks really fast in about 15 mins.)

Bring together the cooked quinoa and steamed veggies in a saucepan on a medium high heat. Slowly add water to bring to the stew consistency and add all the spices and simmer for about 15-20 mins. Before serving add the extra virgin coconut oil, lime juice and cilantro.