A decade of chronic health issues taught me how to slow down, focus on my body and eat more whole foods including gluten-free whole grains, fiber, healthy fats and complete proteins. My healing journey wasn’t a straight path; it’ was a winding, twisting road but I studied every healing modality that crossed my path and learned how to nourish my body instead of just feeding hunger pains. This is a simple and fresh recipe I serve for a fun dinner or lunch. You can easily swap your favorite fresh herbs and nuts and seeds, if desired. The honey and fresh lemon juice add a naturally sweet touch while the red pepper flakes offer a pop of hotness. Leftovers can be tossed into tacos and Buddha bowls, too!
Cleansing Honey Lemon Quinoa Bowl
· ½ cup quinoa
· 2 medium summer squash or zucchini, thinly sliced or diced
· 1 cup organic mixed salad greens (such as Earthbound Farm)
· 1/3 cup peeled and thinly sliced apple
· 2 Tbsp. finely chopped fresh flat leaf parsley or cilantro
· 2 Tbsp. sunflower seeds (or slivered almonds)
· Juice of 2 medium lemons
· ½ tsp. honey
· 2-3 Tbsp. extra-virgin olive oil
· Sea salt and pepper, to taste
· Pinch crushed red pepper flakes, optional
Cook quinoa according to package directions. Remove from heat; fluff with a fork, cover and set aside.
Meanwhile, steam squash in a steamer basket over medium heat for about 5-7 minutes or until tender. Add to quinoa mixture and toss to combine. Add salad greens, apple, parsley and sunflower seeds; toss again.
In a small bowl, whisk lemon juice, honey, olive oil, sea salt and pepper. Drizzle over quinoa mixture and toss to combine. Season to taste and serve.
Amie Valpone – HHC, AADP, a Culinary Nutritionist, Professional Recipe Developer, Food Photographer, Personal Chef and Writer specializing in simple Gluten-free, ‘Clean’ recipes for the home cook. I have continuing education certifications from the Institute of Integrative Nutrition and Columbia University as well as the Drugless Practitioners of America.
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