Summer Ayurvedic Recipe - Pomegranate, Quinoa and Chickpea Bowl

This salad is a cooling, nourishing, and balancing meal for warm summer days. With quinoa as a grounding base and chickpeas for sustaining energy, it supports digestion and keeps you feeling light yet satisfied. Bright, fresh ingredients like pomegranate, cilantro, and lime provide natural sweetness and freshness, helping to balance heat and promote clarity of mind.

Ingredients
Base

• 1 cup quinoa

• 2 cups water

• Optional: 1 vegetable stock cube

• 3 cups chopped mixed greens

• 1 handful fresh coriander

• 4 cups cooked chickpeas

• 1 cup pomegranate seeds

Dressing

• Small bunch fresh coriander

• ½ cup tahini

• Juice of 1 lime

• 1 tbsp olive oil

• Water as needed
  

Instructions

1. Rinse quinoa and cook with 2 cups water, adding the stock cube if desired. Simmer 15–20 minutes, then cover and let rest 5–10 minutes. Fluff with a fork.

2. Blend or whisk together the dressing ingredients, adding water to reach a smooth, pourable consistency.

3. Combine quinoa, greens, coriander and chickpeas in a serving bowl.

4. Drizzle with dressing and sprinkle pomegranate seeds on top.

This salad is light yet grounding, cooling yet energising, making it a perfect Ayurvedic choice for summer. Enjoy it as a restorative meal for yourself or a vibrant dish to share with family and friends for the holidays.