This is a vibrant, nourishing dish that brings together Traditional Chinese Medicine (TCM) principles with whole-food nutrition to support seasonal balance, digestive harmony, and emotional well-being. Designed to harmonize the Stomach, move Liver Qi, and nourish the Heart, it’s especially supportive during times of stress, sluggish digestion, or emotional stagnation.
From a TCM perspective, quinoa is mildly sweet and warming, making it excellent for tonifying Qi, especially Spleen and Stomach Qi, without being heavy or damp-producing. It offers clean, complete protein and is easy to digest—ideal for those needing nourishment without burden. Eggplant, on the other hand, is cooling and particularly effective at clearing heat and dampness, especially from the Lower Jiao, making it useful for conditions like bloating, inflammation, or summer heat. Tomatoes further enhance this cooling profile, invigorating the Liver, cooling the Blood, and gently supporting detoxification.
The addition of cumin and smoked paprika provides warming spices that stimulate digestive fire (Spleen Yang) and aid in the transformation of damp, while still allowing the dish to remain balanced and not overly heating. Fresh herbs like parsley, mint, or basil bring Qi-moving, aromatic properties that refresh the palate and calm the Heart—beneficial for mood regulation and digestive comfort.
Nutritionally, this dish offers a robust blend of fiber, plant-based protein, antioxidants, and healthy fats, while being naturally gluten-free and vegan. For a more substantial meal, it pairs well with a soft-boiled egg, chickpeas, or even spiced ground lamb for additional warming and Qi-tonifying support.
Whether served warm or at room temperature, this pilaf is a delicious, grounding option that supports both physical vitality and emotional ease—making it a perfect centerpiece for a balanced summer or early autumn meal.
Ingredients (Serves 2–3):
- ¾ cup quinoa, rinsed
- 1½ cups water or vegetable broth
- 1 small eggplant, cubed
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ¼ teaspoon smoked paprika
- Salt & pepper to taste
- Fresh herbs: parsley, mint, or basil
Instructions:
- Preheat oven to 400°F (205°C). Toss eggplant and tomatoes with olive oil, cumin, paprika, salt. Roast for 25–30 mins until golden and soft.
- Meanwhile, cook quinoa in water or broth until fluffy, about 15 minutes.
- Toss quinoa with roasted veggies and chopped fresh herbs.
- Adjust seasoning to taste and serve warm or room temp.
Modifications:
- GF: Naturally gluten-free
- Vegan: As written
- Protein Boost: Add soft-boiled egg, chickpeas, or ground lamb
- Low Carb: Use cauliflower rice instead of quinoa
