Today’s Vegan recipe, Breakfast Quinoa and accompanying maple vine vinaigrette, is from my upcoming book, The Lotus Kitchen with Gwen Kenneally. It’s fun way to use quinoa in the morning. Plus Look for more recipe from my upcoming cookbook in the coming weeks.
I recommend that you make the vinaigrette first, then the quinoa.
2 cups quinoa
3 cups vegetable stock
1 cup onions, chopped
1 cup red bell pepper, chopped
1 cup candied ginger, chopped
2 cups dried fruit, chopped (an assortment of apricots, cranberries, cherries and blueberries works nicely)
1 cup sliced almonds
Mint for garnish
Bring quinoa and vegetable broth to a hard rolling boil. Remove from heat and
cover, fluffing with a fork every ten minutes until all of the liquid is absorbed and it has cooled down.
Mix together remaining ingredients and toss with maple syrup balsamic dressing (below). Garnish with mint. Serves 6-8
Maple Balsamic Vinaigrette
2 cloves garlic, finely chopped
2 tablespoons Dijon Mustard
1 tablespoon maple syrup
6 tablespoons balsamic vinegar
1 cup olive oil
Fresh ground pepper
Whisk all ingredients together and let stand for one hour.
The Practice: Breakfast is exactly as it sounds, we ‘break the fast’ from not eating while we sleep. Yoga is the invitation for us to fast from what no longer services so that we may embrace our true nature by becoming the practice. Like the breakfast, quinoa symbolizes the ending of a period of time and the beginning of a new day, each pose must end so that we may begin one. Before each pose we return to the breath as a way to release that what is in the past and embrace what is the present.
Breathing Meditation Instruction: Sit in a comfortable position. Relax and place the hands lightly on the knees. Close your eyes and begin to breathe. Be mindful of when you inhale and when you exhale. Begin to count each breath. As you breathe create a mantra that incorporates your intention. “I breathe this breath for the preparation of this meal. I am aware of the Universe. This food and breath are one.”