Jeweled Quinoa Salad: Detox recipe 3 of 21October 10, 2012
Welcome to 21 Days of Detoxing with clean, whole, real food! Yep, we’re at it again with another awesomely motivated group. Registration is now closed for the fall detox but I’ll run it again in a few months and then YOU can hop on the feel-good train! And from now until October 28th you can get a new recipe each day by subscribing to my RSS feed.
You are awesome.
And you deserve better than cardboard-tasting, processed so-called “health” food. Or bland, plain meals. I mean, here you are trying your darndest to take care of yourself – no way am I going to give you bird food to eat. You deserve flavor and texture and color and zing!
Today’s recipe comes from Nikki Croes, a healthy food expert currently moving from the UK to NYC. Welcome back to the States, Nikki! What I love about her recipes is how deceivingly simple they are, with an emphasis on flavor. You may have had quinoa before, but I bet you never had it like this.
Jeweled Quinoa Salad
1 cup quinoa
2 cups water
1/2 teaspoon sea salt
1/2 cup dried cranberries
1/2 cup pistachios, de-shelled
1/2 cup parsley, finely chopped
Zest of 2 lemons
Juice of 2 lemons, approximately 4 Tbl.
1-2 tsp. curry powder
Rinse and drain quinoa in a mesh strainer. Transfer to a pot with water and salt.
Bring to a boil, cover and reduce to a simmer until the liquid is absorbed, about
15-20 minutes. Fluff with a fork.
When quinoa has cooled, gently fold in the remaining ingredients. Adjust
seasonings to taste. Serve and enjoy!
Nikki’s Note: This salad tastes even better after it’s been in the fridge for a few
hours. Just add the pistachios right before serving, as they can get soggy.
For all of this Fall’s detox-friendly recipes, click here.