Detox 2010 – Quinoa, Leek, Tomato & Avocado salad

For the past three weeks, I have been doing my annual detox. What better time than after Easter to cleanse the body. Spring has sprung!

The basic rules of my regular detox are: no red meat, sugar, gluten, refined sugar, caffeine, alcohol, cigarettes, corn & corn based products, and dairy. Seems crazy but by the second week I find it gets much easier, and even fun! I love trying out new vegetarian recipes and discovering alternative ways to spice and flavour, plus my body feels sooo amazing, I almost feel that it’s a shame to go back to my old ways!

This year I did something a little different and started off the cleanse with a 10 day detox, where you slowly eliminate and then bring back different elements. Day 5-7 was the most challenging because you are limited to: tofu, kale, brussel sprouts, broccoli, cauliflower, spinach, apples and pears. The hardest part – no rice, no beans.
But I did it! And man, was I bouncing around with energy that weekend, I practically flew through my running route!

Anyway, the one thing I love about detoxing is that I always find some new foods and recipes to add to my regular diet. This year I discovered: lentil chips (with guacamole, awesome), flax seed oil, quinoa salads, tofu mayo (with baked sweet potato fries – more awesomeness), steamed kale (OK vegetarians, I get it now!), apple/pear smoothie and quinoa onion rings (which I didn’t make but I had them at Fresh – best ever).

I’d like to share some of these recipes with you, so enjoy some healthy goodness!

First up:
Quinoa, Tomato & Avocado Salad

Filling with fresh and creamy accents, this is a perfect salad for lunchtime!  I discovered that flax seed oil works beautifully with quinoa – just a hint of salty nutty-ness, healthy and not too oily.

Makes 2 large salads

Ingredients:

1 cup organic quinoa

1 leek, white section chopped and rinsed

2 large hot house tomatoes, diced

1 roasted red pepper, diced

1 tablespoon flax seed oil

lemon juice

salt and pepper to taste

1 avocado

Boil two cups of water in a saucepan.  Add the quinoa and allow water to return to a boil.  Stir in the leeks and place a lid over the saucepan and turn the heat to low.  Cook quinoa 15 minutes until all the water has been absorbed.  Fluff with fork.

Add the tomatoes, peppers, flax seed oil and salt and pepper to taste and a squirt of lemon juice.

Split into two servings and keep in the fridge until ready to eat.

To serve,  slice half the avocado into cubes and sprinkle over top.  Wrap up the other half of the avocado and save for the second serving of salad.

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