A super super delicious detox salad with my favourite grain Quinoa (pronounce -ˈkiːnwɑː). Here’s a quick break-down on how the ingredients in this salad help detoxify your body: reap all the healthy benefits now….
- Quinoa is a low-glycemic food which mean it is slowly absorbed into your body. A slow absorption ensures you won’t have spikes in your blood sugar which affects your energy and mood (and even how hungry you feel).
- Black Beans are LOADED with fiber. Because they contain so much fiber, they get digested very slowly and during that process of digesting, you feel full for a longer period of time.
- Tomatoes have Lycopene (responsible for the red color) that is a super powerful antioxidant that assists in detoxing the body and protecting it from cancer. The antioxidants in lycopene protect the body from radical damage essentially removing toxins from the body.
- Coriander has actually been found to detox heavy metals (such as aluminum, mercery, arsenic, lead, etc.) from your body which in turn protects just about every vital organ.
- Cumin has traditionally been used to treat all kinds of stomach problems (indigestion, nausea, diarrhea, morning sickness, stomach pain, etc.) which is great for clearing out and detox-ing your system. It’s also known for it’s immunity boosts from the vitamin C content in this spice.
- Spinach naturally boosts your metabolism, is known as a “cancer fighter,” and has a ton of iron. It’s also got a high amount of vitamin A which promotes clear and healthy skin by allowing your body to properly retain moisture.
- Lime Juice helps to flush toxins out of your digestive tract.
- Corn contains vitamin B6 which is essential for good liver function. Toxins remove vitamin B6 from the liver and so corn helps to replenish that depletion and aids in performance of the liver. It is also rich in fiber which again helps you feel fuller for longer and helps to flush toxins out of the body.
- Spring onions help to rid your liver of harmful toxins.
Here I use cups as the measurements… cups are a really useful tool to have in your kitchen. You can buy them in big supermarkets or special Kitchen shops… or order them online from Amazon or cheaper ones here from Ebay … just surf around on the web or in your local stores. I find them really useful for more accurate measurements and easy washing up.
- 1 cup quinoa thoroughly rinsed
- 2 cups water
- 3-4 ounces spinach, coarsely chopped
- 1 can corn, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 5-6 spring salad onions, chopped
- 1/4 cup coriander, finely chopped
- Salt and pepper, to taste
- 1 large lime, juiced
- 2.5 tablespoons olive oil
- 2 teaspoons ground cumin
- 1/2 teaspoon red chilli flakes
- s&p to taste ( I always use pink Himalyan salt = simply the best)
Follow package instructions to cook the quinoa. Transfer to a large bowl and set aside to cool completely.
To the bowl with the cooled quinoa, add the chopped spinach, rinsed corn, rinsed black beans, cherry tomatoes, chopped spring salad onions, and finely chopped coriander.
In a small bowl whisk together the lime juice, olive oil, season with salt & pepper, ground cumin, and red chilli flakes. Pour over the salad and toss to coat.* You don’t need to pour all of the dressing over… just enough to your liking.
Store leftovers in the fridge in an airtight container.
- *Only add dressing to what you plan on eating in the same day. Unfortunately, this salad doesn’t sit super well with the dressing. If you are planning to have leftovers, toss only what you’ll being eating on day 1 with the dressing. Other than that, this salad can store in the fridge pretty well for up to 3 days.