It’s that time of year when the warm summer days shift to crisp mornings and brisk evenings, and my dinners shift from cool veggie salads to warmer, heartier dishes.
My body works best when I eat with the seasons. This means when the weather is cool I fuel up with warming foods like soups, roasted veggies, and invigorating spices (cayenne, cinnamon, ginger). When the weather is warm I nourish with fresh fruit, raw salads, and cooling foods (cucumber, mint, cilantro).
September is a transition month so I like to combine warming foods with the seasonal harvest and a dash of cooling herbs. This curried quinoa salad is a perfect example of this culinary blend:
Curried Quinoa Salad – Serves 4
- 2 cups cooked quinoa
- 1 Tablespoon coconut oil
- 1/2 cup chopped onions
- 1 tsp grated fresh ginger
- 1/8 tsp cayenne
- 1 tsp curry powder
- 1/2 tsp coriander
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1 cup shredded carrots
- 1/2 cup chopped snap peas or peas
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped cashews
- 2 Tbsp chopped cilantro
- (optional foods to add in – broccoli, cauliflower, chickpeas, tofu)
In a medium sized saute pan over medium heat saute onions and all spices for about 5 minutes or until onions start getting soft. Add in carrots and saute a couple minutes. Add in peas and bell pepper and saute another 5 minutes or until veggies soften.
Add in the cooked quinoa and stir together until fully incorporated. Add in cashews and cilantro then serve!
You can eat this as is with a green salad on the side or enjoy with roasted cauliflower steaks and/or roasted chickpeas. If you like it spicier just bulk up on the above spices or add your favorite hot sauce. You can then balance out the spices with a lovely vegan cucumber mint raita!
Enjoy this beautiful month and nourish your body with the foods that speak to its needs to stay healthy, happy, and vibrant!
Chef Stacey is the creator of all of our Juicery Kitchen foods! Stop by any Juicery location to try some of her gorgeous, nutritious creations.