Entries in Lemon (4)
I've said it before, but it bears repeating: quinoa is the best! It's inexpensive, versatile, gluten-free, and is a complete protein that is plant-based. It also contains a ton of fiber and iron. It's a staple in my kitchen and hopefully yours too. So naturally having a simple go-to recipe for quinoa is a valuable resource.
This quinoa salad is anything but bland. It's a simple recipe, yet very tasty and very nutritious. Cucumber, lemon juice and zest keep things refreshing while the raw hemp seeds add some extra protein and healthy fat. I love this salad to bits and it's probably one of my favourite combinations that I've made to date.
All it takes is one pot and a bowl to combine everything. The best part is, it's an easy way to help you incorporate healthy eating into lunches and weeknight meals.
Just a reminder though, it's important to rinse your quinoa thoroughly before cooking it to remove the saponin, which gives the grain a bitter taste. Rinsing this bitter coating off also make the quinoa more easily digestible. The first time I ever made quinoa I neglected to do the rinse simply because I didn't know any better...and the results? Yuck!!! I remember thinking, "what am I doing wrong? Is it supposed to taste this way?" Yeah...no.
The hemp seeds are from North Coast Naturals and are 100% Canadian and raw. I've been iffy about hemp seeds in the past, but these are delicious. When I opened up the bag to take a scoop out what struck me was how incredibly fresh they were.
The taste is light and creamy from the crumbled goat cheese. I seriously can't stop eating this! It's a huge hit with everyone in my house. I can't get over this one! When I was creating this recipe I really had the idea in mind to serve it warm, but unfortunately I didn't get to devour this the day I made it. Instead I was making it for lunches to have the following day. So I reheated it to take the cold edge off and it was as good as gold. What I loved was how that little bit of heat warmed up the cucumber and slightly melted the creamy goat cheese, making it even more creamy. It reminded me of the cucumber and cream cheese tea sandwiches I would sometimes get back-in-the-day.
Lemony Quinoa Salad gluten-free, grain-free | Yields 3 servings
- 1 1/2 cups water
- 3/4 cup quinoa
- 1 lemon, zested and juiced
- 2 scallions (green onions), minced
- 1 tbsp extra virgin olive oil
- 1/2 cup cucumber, sliced and quartered
- 3 tbsp raw hemp seed hearts (I used 1 scoop of North Coast Naturals)
- 1/4-1/2 cup goat cheese, crumbled
- salt and pepper
- Rinse your quinoa in a fine-meshed sieve under running water for 1-2 minutes.
- Bring the water to a boil in a covered pot. Stir in the quinoa, cover, and lower the heat to a simmer. Simmer for 15 minutes. Do not stir while it cooks. Once cooking is finished (the water should be absorbed and the quinoa tender), remove from heat and let sit for 5 minutes.
- While the quinoa rests, grab a large mixing bowl and whisk to combine the lemon juice, zest, green onions, olive oil, and salt & pepper to taste.
- Give the quinoa a fluff with a fork and then add it to mixing bowl with lemon dressing. Add the raw hemp seeds and sliced cucumber along with the quinoa and stir or toss to combine everything. Serve warm and top with crumbled goat cheese.
Serving Size: 1/4 of the recipe Calories: 243 Fat: 11g Cholesterol: 25mg Fat: Sodium: 92g Carbohydrates: 26g Sugar: 2g Fiber: 4g Protein: 12g
Whenever I take a trip to Whole Paycheck, I mean Whole Foods, which doesn't happen as often as I might like, lunch is almost always planned at the hot and cold salad bar. There's just so much to choose from and you want it all! Every kind of veggie and greens you can think of, hot soup, I still have yet to try out the stir-fry station, and the bakery goodies are so tempting. But one of my favourite things to get is the Detox Salad. I've really wanted to re-create this one for a while now. I love how they list the ingredients on the label. The ingredient list is quite simple. There's broccoli, cauliflower, carrot, sunflower seeds, currants, parsley, lemon juice, raisins, kelp granules, salt, and pepper.
No wonder it's called a detox salad. Talk about your raw cruciferous vegetables! The broccoli, cauliflower, and carrots are the main body ingredients to the salad. They contain tons of vital nutrients that will help your body's natural detoxification system along the way and give it a little boost.
I love having this salad for lunch because it's one of those fast make ahead lunches that will have you set for the whole week.
It's super healthy and tastes great!
Once you start to add the sunflower seeds and dried fruits the salad really starts to come together. The sunflower seeds add some extra satisfying crunch and the currents and raisins give it some much needed natural sweetness to contrast the raw veggies.
The parsley and lemon juice add a nice fresh taste, but little did you know they also play a part in the detoxifying process. I didn't bother to add the kelp granules, but I did add pumpkin seeds.
Of course you could most definitely add whatever fresh herbs you prefer. I imagine mint and diced pinapple would be quite good in this together.
Detox Salad gluten-free, vegan, vegetarian (makes 8-10 cups)
- 2 heads of broccoli (stalks removed, and cut into florets)
- 2 1/2 cups of roughly cut cauliflower florets
- 3 large carrots, roughly chopped
- 3/4 cup chopped parsley
- 1/2 cup sunflower seeds
- 1/4 cup raw pumpkin seeds
- 1/2 cup raisins
- 1 cup dried currants
- 1/4 cup freshly squeezed lemon juice
- 1/8-1/4 tsp sea salt
- 1/2 tsp pepper
- Place the broccoli florets into a food processor and pulse until chopped very fine. Empty out into a large bowl.
- Do the same with the cauliflower florets. Depending on the size of your food processor you may have to work in batches.
- Next add the carrots and pulse until finely chopped and add to the bowl along with the broccoli and cauliflower. Give it a good stir to mix everything together.
- Stir in the parsley, sunflower seeds, pumpkin seeds, raisins and currants. Add the lemon juice, salt and pepper.
To store: keep refrigerated in a tightly sealed container. I like to keep it in a big sealed glass container because I find that the glass keeps the salad fresher than plastic.