Quinoa Hazelnut SaladWell it is the last lesson that I will post in the mini-tox series, and although I ate this puppy for dinner there really is no rules when it comes to eating quinoa.
The United Nations has declared 2013 “Year of Quinoa” and for good reason. What is known by the nutrition loving crowd as a psuedo-grain, quinoa is a bit of a food wunderkind. Although it looks like a grain, cooks like a grain, and eats like a grain it is actually a seed that is related to the same family that contains spinach, Swiss chard and beets. Gluten free (awesome for those who are sensitive), high in protein, and a baller when it comes to healthy fats, quinoa is nutritionally balanced enough to stand on its own, but does wonders in salads or as a replacement to your morning bowl of oatmeal.
This salad combines nutrition power-houses kale (the world’s most nutrient dense food!), hazelnuts, and lemons, with a little chopped tomatoes and crumbled goat cheese for good measure. I don’t know what it is but when you add a little crunchy and creaminess to salads, aren’t they just that more satisfying? Salad without texture is like a mojito without the rum. Too boring for my tastes.
So with this last lesson under your belt and some recipes to get you through a reset let’s recap how to mini-tox:
- Be a nutrition bad-ass from breakfast to dinner
- Eat lots of veggies
- Juice if possible
- Avoid inflammatory foods like grains and cow dairy
- Make all of your meals… no buying your lunch
- Stay hydrated
- Be kind to yourself – if a glass of wine or an evening cocktail is on the social calendar NBD – this is only a mini-tox! Summer is too short to have to miss a patio
Quinoa Hazelnut Salad
1/2 cup quinoa, rinsed
1 cup water
1 large handful of baby kale
1 handful of hazelnuts, roasted with skin removed
1 handful of cherry tomatoes
crumbled goat cheese
l/2 lemon, juiced
3 Tbsp hazelnut oil (or oil of choice)
1 tsp Dijon mustard
1 drizzle maple syrup
salt & pepper to taste
- In a medium sized saucepan, bring water to a boil. Add quinoa and return to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until water is absorbed and quinoa is light and fluffy.
- While quinoa is cooking, mix together ingredients for dressing.
- Add kale to a large bowl. Add half of the dressing and massage into kale (this breaks down kale’s tough fibres and makes it sweet and tender)
- Transfer kale to serving bowls. Add in cooked quinoa, tomatoes, hazelnuts and remaining dressing. Toss lightly to combine.
- Top with crumbled goat cheese and salt & pepper to taste