Inspired by: Harvest kale salad
- Kapha seasonJan – May in the north
- Vata seasonOct – Dec in the north
Warm Quinoa, Kale & Apple Salad
- Serves
- 4
- Portion
- ≈180 g
- Time
- 30 min
- Texture
- Soft
- Season
- Kapha season (late winter – spring)Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Kapha–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Quinoa | ⅔ cup | 120 g | 600 g | |
| Vegetable stock (no onion–garlic, home-made) | 1 cup + 2 tbsp | 270 ml | 1350 ml | |
| Kale | 3 cups, shredded | 150 g | 750 g | |
| Apple | 1, diced and sautéed | 150 g | 750 g | |
| Extra-virgin olive oil | 1½ tbsp | 20 g | 100 g | |
| Lemon juice | 1 tbsp | 15 ml | 75 ml | |
| Maple syrup | 1½ tsp | 8 g | 40 g | |
| Sunflower seeds | 3 tbsp | 30 g | 150 g | |
| Dried cranberries (lightly sweetened) | 2 tbsp | 20 g | 100 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g |
Method
How to cook it
Step 1: Cook quinoa in stock 15 minutes.
Step 2: Sauté kale in 2 tsp oil 4 minutes until tender; sauté apple 3 minutes.
Step 3: Whisk remaining oil, lemon, maple and salt; toss everything warm.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromRaw massaged kale→Tosautéed kale
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