Indulge in the tantalizing blend of African spices and tangy preserved lemon juices, offering a harmonious balance for kapha doshas with a penchant for sweetness. Versatile and flavorful, this recipe complements a myriad of main courses, transcending cultural boundaries.
Step 1
Heat sunflower oil in a medium pot. Add smoked paprika, black pepper, nutmeg, cumin, cinnamon, and cloves. Sauté for 1 minute.
Step 2
Add quinoa and toast for 2 to 3 minutes.
Step 3
Stir in preserved lemon, broth, and lemon juice. Bring to a boil.
Step 4
Reduce heat to low, cover, and simmer for 12 to 15 minutes until quinoa is cooked.
Seeking creaminess? Enhance the dish with a dollop of yogurt.
Omit paprika and pepper, opting for a garnish of freshly chopped cilantro.
Elevate your plate with a delectable fried egg topping.
Perfect for the spring season, this dish stimulates the palate with its complex array of tastes including astringent, bitter, pungent, salty, sour, and sweet.
Understand your dominant Dosha—Vata, Pitta, or Kapha—formed by elemental forces. Pinpoint imbalances and restore harmony through personalized lifestyle changes. Begin your path to holistic wellness today!
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