The people around me must be getting tired of hearing about this detox I keep talking about. Unlike lots of other detoxes, it’s not harsh, and doesn’t work by depriving your body of its essential nutrients. The idea is to cut out toxins by going vegan, gluten free, sugar free, and alcohol free for a week, and to eat organic as much as possible. During that week, you eat foods with detoxing properties. Here is the link to the website.
This salad is more than some side dish. The quinoa provides protein, making this a full meal. For added protein (and tons of other nutrients), you could even sprinkle some hemp hearts on there, but I prefer to use hemp hearts in places where I won’t taste them as much.
Instead of cooking one cup of quinoa by itself, I made the salad at the same time as the cilantro lime quinoa, which is also good detox food, and which will keep in the fridge for a few days as well. The good thing about quinoa is that you can make enough of it over the week end and keep eating it for most of the week without having to constantly cook more.
1/2 cup chopped cilantro, lightly packed
4 large leaves kale, ribs removed
1/2 cup chopped carrots
1 cup cooked quinoa – for raw, soak overnight
1 tbsp + 1 tsp (4 tsp) raw apple cider vinegar
1 tbsp olive oil
Combine all ingredients in a large bowl. It will be good for at least three days in the fridge (provided that your greens aren’t already at the end of their lives).