Farm and Table’s Rustic Quinoa Salad

Cherie Montoya Austin, owner of Farm and Table in Albuquerque, offers up “this delicious and healthy salad, [which] can be made using local ingredients almost all year round in New Mexico. It’s layered with hot and cold ingredients [and] topped with a golden fried panko-encrusted goat cheese croquette. You can use rice flour and omit panko for a gluten-free alternative.” High-protein quinoa is full of riboflavin, which “helps reduce the frequency of attacks in migraine sufferers by improving the energy metabolism within the brain and muscle cells,” explains Cherie. “Root vegetables contain healthy fiber, are low in sodium and [are] packed with healthy nutrients, minerals and vitamins that benefit our physical and mental health.” Continue reading

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.” Continue reading