After ending my juice fast yesterday, I woke up today and everything seemed brighter and more hopeful! Ha I am just kidding. For tea, I had a coconut (with flesh this time) and some horrible beetroot chips which no one should ever buy because they are so expensive $6.50 and horrible tasting.
For dinner, I missed cooking so I whipped up something light and refreshing and I daresay this quinoa salad tasted just as good as the one I had at Fine Palate just that mine is less expensive and less dolled up!
- 1 cup uncooked quinoa (Mine was a really small cup)
- 2 cups water
- 1/4 cup red onion, diced
- 1/2 – 3/4 lemon, squeezed (I had them portioned into 3 parts, 2 parts for juice and 1 part for lemon zest)
- 1/4 cup (about 10) kalamata olives, pitted and sliced
- 2 tbsp extra virgin olive oil
- 2 cups cucumber, peeled and diced (Mine was Japanese cucumbers)
- 1 cup cherry tomatoes, quartered (I did not add this)
- 1/3 cup crumbled feta (I did not add this)
- salt and fresh pepper, to taste
Rinse quinoa for about 2 minutes, using your hands to make sure all the saponins are removed.
Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes. Removefrom heat and keep covered an additional 5 minutes without lifting the lid; then fluffwith a fork and set aside in a large mixing bowl to cool.
While the quinoa cools, dice all the vegetables. Add the red onion, olives, cucumber, tomatoes to the cooled quinoa, and squeeze 1/2 lemon over it.
Drizzle the olive oil over the quinoa, then add feta, salt and pepper to taste and toss well. Taste for salt and adjust as needed, add more lemon juice if needed. (I added 1 tablespoon of raw sunflower seeds and a sprinkle of cranberries!)