For those of us who have made a life of practice and teaching in the Iyengar tradition, it is a feast to return to the source. To spend a month immersed fully in practice and study at the Ramamani Iyengar Memorial Yoga Institute is enlivening on so many levels. We congregate in the main hall, placing our well worn yoga mats on the unforgiving stone floor and go to it. The yoga hall at times feels like a temple. I remember Guruji practicing there in the hall with the rest of us. "My body is my temple, the asanas are my prayers," he famously said-and that philosophy seems to emit from the walls, the floors and the marble platform.  Now he is no more, but have we lost anything? Why bother travelling all the way here when the master is no longer?

This one pot Mexican dish will have your family and guests coming back for seconds. This dish is so simple to whip up, it takes 30 min from start to finish. 

Ingredients 

 1 large clove garlic chopped

 1 tbsp coconut oil

 1 jalapeno chopped 

 1 large red, or yellow, or orange bell pepper chopped 

 1 cup quinoa

 1 cup chicken broth or vegetable broth 

 1 can rinsed and drained black beans

 1 can diced tomatoes

 1 can rinsed and drained garbanzo beans (also called chick peas)

 1 tsp sea salt, or herbamare

 1 tsp chilli powder

 1 avocado 

 1 lime 

 1/2 cup chopped cilantro

 Rainbow chard for the wraps 

 

Directions 

1. Stir-fry the oil, garlic, bell peppers, jalapeño in a deep pan for about 2 minutes, add all other ingredients except for the last 4 (avocado, lime, cilantro, chard) 

 2. Stir it all together, bring it to a boil and then simmer with a lid until the quinoa is cooked which is usually about 20 min. 

 3. Add in the lime and chopped cilantro. Add more salt and pepper if desired. 

 4. Wrap it up with your chard 'wraps', or your favourite gluten free wrap, or serve on romaine lettuce 'boats'. 

 5. Oh and don't forget to add the diced avocado!