Detox Quinoa Salad

"Detox"--it's a word that you either love or you hate, but probably hate. In the past four days since I started my detox, I've had friends ask me about my experience. Without fail, the reaction I've received is a raised eyebrow or even a slight groan followed by something along the lines of "Wow...that sounds horrible." Gee, thanks guys; as if depriving my body of every food and drink it has ever loved wasn't reminder enough. Despite that, I don't hate this detox. I've already started noticing benefits even after four days. If I stick with this for the full two weeks, who knows how great I'll feel. So, "detox", I'm one of the few who loves you. Let's be friends, at least for the next ten days.

Even if you hate the word "detox", I hope you don't shy away from this recipe. While this recipe is very healthy, filled with lots of produce and hearty quinoa, it certainly doesn't taste like a healthified, bland salad. The garlic, scallions, and lime juice give this salad a spark of flavor, while the vegetables add lots of color and texture: this salad is far from bland, in taste or appearance.

In fact, when I was taste-testing this salad to see if it needed any more seasoning (which, it did--I always seem to undersalt dishes), I couldn't stop scooping spoonfuls into my mouth. Even with the lack of salt, this dish was fresh, flavorful, and satisfying. Whether you love "detox" or hate it, everyone likes being healthy every once in a while; keep this easy salad in mind for those days!

Detox Quinoa Salad (adapted from Whole Living)
(4 servings)

1 Tablespoon olive oil
2 bell peppers, any color, seeds and ribs discarded, cut into bite size pieces
3 garlic cloves, minced
6 scallions, finely sliced
1/4 teaspoon red pepper flakes
1 cup quinoa, rinsed and drained well
2 cups low sodium vegetable broth or water
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 medium green or yellow squash, cut in half lengthwise and then cut into 1/4-1/2 inch pieces
1-2 celery stalks, finely sliced
2 limes, cut into slices

Heat the olive oil over medium heat in a large pot. Add the bell peppers, garlic, scallions, and red pepper flakes to the oil. Saute ingredients together until peppers become just tender, or about 5 minutes. Add the quinoa, vegetable broth, Italian seasoning, salt, and pepper to the pot. Heat this mixture to a boil, reduce heat, cover, and simmer for 7 minutes. Add the zucchini to the pot. Return the lid and simmer for another 6-8 minutes, or until the quinoa is cooked. Remove the pot from the heat and stir in the celery. Taste and add more salt and other seasonings if necessary. Serve salad warm or chilled with a slice of lime. Store leftovers in the refrigerator.

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Nutritional Info
Servings Per Recipe: 4

Amount Per Serving:

Calories: 238.5
Total Fat: 6.1 g
Cholesterol: 0.0 mg
Sodium: 85.6 mg
Total Carbs: 40.5 g
Fiber: 5.7 g
Sugars: 1.9 g
Protein: 7.8 g