This past week I was craving fresh raw foods, more salads and veg and a lot less roasting. I created this delicious salad that was my lunch go-to and I wanted to share it with all of you because it’s easy, tasty and nutritious.
Each ingredient was added with intention and purpose. When you make your meals do you think of what you are putting into your body and why? I like to, that way I know I am fueling my day. I completely understand that not everyone does, has the time to or even knows how. This is where I come in to help keep it simple.
Quinoa: a complete protein source, great source of B vitamins, iron, magnesium and potassium.
Arugula: a cruciferous vegetable which help to aid the body with it’s natural detoxification process. It’s also add a fun pop of flavor to any dish, I am currently obsessed with adding this leafy green on everything. Anything leafy and green we know that means it’s good for us. So add more variety to your grocery cart each week.
Pumpkin Seeds: Great source of iron and another plant-based protein source.
Beets: Amazing root veggie loaded with immune-boosting vitamin C, fibre, folate and potassium. Beets are rich in anti-oxidants and works to help with liver detoxification. The real reason I add them to everything is their pretty colour, a nice dash of purple makes your meal look even more delicious.
Cilantro: Another flavor enhancer for your meal it is also a powerhouse herb that has is proven to have anti-oxidant & antifungal properties. It is also loaded with vitamins and minerals; can help lower LDL cholesterol and stimulate digestion.
Balsamic Vinegar: As with apple cider vinegar, balsamic has an alkalizing effect on our bod.
Add in a variety of different coloured vegetables = variety of nutrients. Honestly, just toss in what you have on hand in your fridge. Keep it simple.
The Recipe
PrintSpring Detox Quinoa Salad
Serves: 2-3 servings
Prep Time: 15 minutes
Ingredients
1 cup Quinoa
2 cups Broth (or can substitute with just water)
½ red pepper, diced
1 cup chopped cucumber
1 beet, peeled and shredded
1-2 cups arugula, whole or chopped
¼ cup chopped cilantro (optional)
¼ cup pumpkin seeds
Directions
- In a small pot, add uncooked quinoa and broth, cook according to directions on the back or cover with lid and bring to boil then reduce to low heat and cook for 12-15 minutes. Quinoa is done when broth is absorbed and quinoa is fluffy.
- While quinoa is cooking wash and chop veggies and toss in a large bowl. When quinoa is done allow it to cool, then add to vegetable mixture, stir until well combined and top with pumpkin seeds.
- I enjoy this as is but if you feel it needs a little dressing mix up my easy balsamic recipe posted below.
Pam’s Simple Balsamic Dressing
Ingredients
½ cup balsamic vinegar
¼ cup olive oil
1 tablespoon Dijon
½ tablespoon maple syrup
2 cloves of fresh garlic (or more)
dash of sea salt and pepper
Directions
1. Blend in small food processor and store in jar in fridge for up to 1 week.
Tip- Option to add your own favourite herbs & spices. I keep this one simple as it’s good just the way it is.
If you make this recipe I would love to hear what you think in the comments below or be sure to tag me in your pics over on Instagram @pam_rocca.
As always sharing is caring, if you know someone who would love this recipe I would so appreciate you sharing it with them.
Happy Meal Prep Sunday,
