- 1 cup quinoa, rinsed and drained
- 1 cup coconut milk
- 1 cup vegetable broth or water
- 2 cups fresh spinach, chopped
- 1 can artichoke hearts, drained and chopped
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil or ghee (ghee for Vata and Kapha pacification)
- 1 tsp cumin seeds or ground
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1/2 tsp ground black pepper (to support digestion)
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Any cheese you would like to top it off.
Try this Artichoke Quinoa Spinach Bake with Coconut Milk—perfect for balancing mind, body, and spirit!
Blisstopia Retreats • 15 October 2024
Artichoke Quinoa Spinach Bake with Coconut Milk
This nourishing dish is a favorite at my retreats because it perfectly balances the mind, body, and spirit. It’s rich in grounding and rejuvenating ingredients, making it an ideal offering for those looking to nourish their digestive fire (Agni) without feeling heavy. Quinoa is a sattvic grain, high in prana (life force), and artichokes aid in liver detoxification, helping to clear ama (toxins). Spinach provides cooling, yet energizing, qualities while coconut milk adds a rich, hydrating element for all doshas, especially Pitta and Vata. This dish promotes clarity and energy during retreat practices, like meditation and mindful movement.
Ingredients:
Instructions:
- Prepare the quinoa: In a medium saucepan, combine quinoa, coconut milk, and vegetable broth or water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until quinoa is cooked and fluffy.
- Sauté the aromatics: In a skillet, heat olive oil or ghee over medium heat. Add cumin seeds and let them sizzle for a few seconds to release their aroma. Add chopped onion, garlic, and sauté until translucent.
- Add spices and vegetables: Stir in turmeric, ground coriander, and black pepper. Then, add chopped spinach and artichoke hearts. Cook for 3-5 minutes until the spinach wilts and everything is well combined.
- Mix and bake: Preheat the oven to 350°F. In a large mixing bowl, combine the cooked quinoa with the sautéed vegetables. Season with salt. Transfer the mixture to a lightly greased baking dish and bake for 30-35 minutes until the top is slightly golden.
- Garnish and serve: Let the bake cool slightly, then garnish with fresh cilantro. Serve warm and enjoy!
Why I Love This Dish for Retreats:
This bake is easy to prepare and serves as a grounding meal during retreats. It’s light enough to keep energy levels high, but also deeply nourishing to support the body through intensive spiritual practices. The coconut milk gives a creamy texture without heaviness, helping guests feel both satisfied and refreshed. It’s a one-dish wonder that brings balance to the doshas, making it a versatile addition to any retreat menu.
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