Breakfast Quinoa from Annapurna’s World Vegetarian Café

Yashoda Naidoo, founder of Annapurna’s World Vegetarian Café in Albuquerque, suggests quinoa for breakfast, because, she says, the morning is an important time for elimination. This quinoa dish is packed with protein, fiber, liquid and, most importantly, spices. “The spices actually reduce the kapha [one of the three Ayurvedic doshas, or energies], which is prominent at that time, and the characteristics of kapha are cold, but the spices are all very warming.” In Ayurveda, Yashoda explains, you want to do the opposite of what the existing condition is, and in the morning, you want to bring heat into the body. The spices open up the chest and bring oxygen to the brain. She notes that it’s best to eat the quinoa with a lot of liquid so the food “goes right to your system rather than making you sluggish.”


Breakfast Quinoa from Annapurna’s World Vegetarian Café

3 cloves

1 small cinnamon stick

1 Tablespoon cardamom seeds

2 cups raw, whole grain quinoa

2 small bay leaves

3 Tablespoons shredded coconut

10 cups boiling water

1 cup raisins

1 cup whole, unsulphured apricots

Milk (whole cow, rice, hemp or almond, for example)

Maple syrup
Heat a 6-quart Dutch oven. Add spices and quinoa and dry roast for 3 minutes. Add coconut and brown. Add water and stir to combine. Add dried fruit and bring to a rolling boil. Cover the pan and lower the heat. Simmer for 15 minutes or until quinoa is cooked. Serve with milk of choice and maple syrup.
Annapurna’s World Vegetarian Café, 2201 Silver Avenue SE, Albuquerque, 505.262.2424,

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