Lemony Quinoa with Artichokes and Sundried Tomatoes

Categories: Liver Qi Stagnation

Frances Norris

Wood-liver qi stagnation

Lemony Quinoa with Artichokes and Sundried Tomatoes - Makes 6 servings

Adapted from recipe on arootedlife.com

Ingredients

  • 2 cups uncooked quinoa-sweet, warming, tonifies qi
  • 4 cups water
  • 1 cup chopped sun-dried tomatoes- slightly cool, sweet, sour, calms liver, clears heat,
  • 2 15 oz. cans of artichoke hearts, packed in water- sweet, bitter, cooling, regulates liver qi, clears liver heat, benefits the LV/GB
  • Juice of one lemon-cool, sour, regulates qi, benefits liver
  • ½ cup olive oil-neutral, sweet, sour, astringent, clears heat
  • 2 sprigs of fresh mint-cooling, moves liver qi
  • 1 handful fresh basil-pungent, warm, harmonizes stomach
  • Salt-cold, salty, slightly sweet, harmonizes digestion
  • Pepper-hot, pungent, warms digestion

Directions

1. Prepare quinoa by bringing 4 cups of salted water to boil. Add quinoa, return to a boil. Cover and reduce heat to low. Cook until all the water is absorbed. Remove from heat and allow to sit, lid on, for 5-10 minutes before fluffing with a fork.

2. While Quinoa cooks, drain and artichoke hearts. In a large bowl, whisk together olive oil, lemon juice, salt and pepper to make a simple dressing. Add in tomatoes and artichokes and toss.

3. Once the quinoa is ready, add it to the large bowl and mix until the artichokes and tomatoes are evenly distributed and everything is coated in the dressing. Toss in chopped mint and basil.