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Quinoa Yogi Pilaf

This is a perfect power meal for a hard-core yogi! It’s easy to make, filling to the tummy, and blissful to the soul.

The right combination of food is key after an intense yoga workout to help build, fuel, and repair every cell in our body. Ayurveda (ancient science of healing originated from India) tells us that what we eat is not only important for our physical health, but that the subtle energies in every food we consume have a direct relation to our emotions and mental wellbeing. (Learn more about Ayurveda here:

This Quinoa Pilaf is my favorite post-yoga dish. It’s a treat to the taste buds, provides the right kind of carbs and protein to fuel your stretched muscles, is full of good-for-you Omega 3 fats that keep your energy up and your stomach satisfied, and is rich in fiber to aid in regular and healthy elimination.

Quinoa Yogi Pilaf

Ingredients: (serves 2–3 people)

  • 1 cup cooked organic quinoa
  • 1 teaspoon extra virgin olive or coconut oil
  • 1 cup canned organic chickpeas
  • 1 teaspoon coriander
  • 1 teaspoon cumin powder
  • ¼ teaspoon fennel powder
  • ¼ teaspoon turmeric powder
  • ½ cup organic red beets, freshly grated
  • ¼–½ cup water (as needed)
  • 1–2 teaspoons lime or lemon juice
  • Black pepper and salt to taste
  • Few sprigs cilantro, chopped, for garnish
  • ½ cup assorted veggies, cubed (carrots, cherry tomatoes, onions, red pepper)


  1. Cook quinoa as per packet instructions to a fluffy consistency. You can make this dish in about 20 minutes.
  2. In a stockpot, first add the oil and when it gets warm, add the chickpeas and sauté them on a medium heat, slowing adding all the spice powders. After a minute or so, add the grated beets and mix well.
  3. Now add water to make a stew consistency. Cover it with a lid and let it simmer for about 10–15 minutes until it thickens and red beets are well cooked. Add water as needed to keep the thick stew consistency.
  4. Switch off the heat and add freshly crushed black pepper and salt. Finish it off with some chopped cilantro and nice squeeze of fresh lime or lemon juice. Voila, its’ ready to plate.

There are two ways to eating this: the easiest way is to take the cooked quinoa and top it with the chickpea and beet stew and you’re ready to dig in!

The second way is how I like to eat it. In addition to having this yummy chic-beet stew on a bed of quinoa, I enjoy adding some raw veggie toppings marinated in a savory-tangy sauce—YUMMYLICIOUS! This way it gives an extra crunch to every bite and also raw veggies are extremely hydrating to the body, which helps me re-hydrate after hot and sweaty Bikram Yoga. J

Savory-Tangy Sauce (optional):

  • 1 teaspoon extra virgin coconut oil
  • ¼–½ teaspoon curry powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon freshly squeezed lime or lemon juice
  • Salt to taste

If you want to bring some extra zing to your post-yoga meal, definitely go the second route with this amazing tasting raw veggie topping!

This is a perfect meal for a blissful yogi or a yogini to satisfy your sweet tooth with delicious red beets, build lean muscle with high protein quinoa and chickpeas, and feel rejuvenated with perfectly blended Ayurvedic spices.

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