Everyone is on this health kick, trying to exercise and actually follow through with that new years resolution of losing weight which hasn’t amounted to anything the past however many years of their lives.
You lose a few while you’re on the diet, then what happens? As soon as you go off, you gain it all back plus some. Then you’re back at square one (plus some).
I hate dieting, so I make a detox salad. And try to work out and fail miserably.
This is a detox salad that actually tastes good. That’s the trouble with all of these weight loss diets and crap. Nothing. Tastes. Good. You starve yourself or cut out carbs only to find yourself hungry and unhappy.
This salad is chock full of protein and nutrients that won’t make you feel starved and you’ll feel good about what you’re eating. You have black beans which are good for your brain, grapefruit which enhances metabolism, avocado which is good for your skin, cucumber which is one of those negative calorie foods, and quinoa. Quinoa is a grain with such explosive popularity that even the paper suggests you eat it. It is full of iron and protein, with less carbs than rice or pasta. Half of the recipes I see on Pinterest (like this one) involve quinoa or bulgur wheat, which I have yet to make myself to be honest.
The first time I made this salad, it was perfect. You get the tang from the grapefruit mixed with the sweetness of the pomegranate molasses and it melds into perfection. The second time, I added too much salt to the quinoa. From now on, I think I’ll cook the quinoa like I normally do, in chicken stock instead of water. The chicken stock gives the quinoa some more flavor and adds a more natural saltiness. I also replaced the pomegranate arils with grapefruit, which I like better. But if you’re a person who likes everything the same size I would use the pomegranate since the arils are the same size as the black beans.
My favorite thing about the salad is the way the quinoa sticks to the avocado. I tend to pick out all of the avocado pieces and then I’m left with quinoa, black beans, cucumber and grapefruit. Then I get sad. Because I love avocado. It’s probably not a good thing to admit that I could eat an entire avocado in one sitting for a snack. Plain. No seasoning or dressing.
Sigh.
Enjoy your detox!
Ingredients
Preparation
1. Pour the quinoa into a fine mesh strainer and rinse thoroughly under cool water, then place in a medium saucepan with chicken stock or water. Add a pinch of salt. Remember 2:1 water to quinoa ratio. Bring to a boil, then reduce to a simmer for about 15 minutes or until all of the liquid is evaporated.
2. Meanwhile, dice the cucumber and grapefruit and rinse the black beans thoroughly. Place all into a medium sized. bowl.
3. Once the quinoa is cooked, fluff with a fork and empty into a shallow dish and allow to cool completely. When cool, add quinoa to other ingredients. Dice the avocado and add to the bowl. Toss to combine.
4. For the dressing, in a small bowl, whisk together the red wine vinegar, pomegranate molasses, olive oil, a pinch of salt and pepper. Pour over the salad and toss until the salad is coated.
5. Garnish with some pomegranate arils and a sprig or two of parsley. Enjoy!
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Detox Salad
Serves 4-6
Adapted from 5 Second Rule
Ingredients
¾ cup uncooked red or black quinoa
1½ cups water or unsalted chicken broth
1 (15-ounce) can black beans, drained and rinsed
½ cup diced, seeded English cucumber
1 avocado, diced
½ cup grapefruit, chopped
½ cup fresh pomegranate arils (seeds)
1 teaspoon red wine vinegar
2 teaspoons pomegranate molasses
3 tablespoons olive oil
2-3 sprigs parsley for garnish
Preparation
1. Pour the quinoa into a fine mesh strainer and rinse thoroughly under cool water, then place in a medium saucepan with chicken stock or water. Add a pinch of salt. Remember 2:1 water to quinoa ratio. Bring to a boil, then reduce to a simmer for about 15 minutes or until all of the liquid is evaporated.
2. Meanwhile, dice the cucumber and grapefruit and rinse the black beans thoroughly. Place all into a medium sized. bowl.
3. Once the quinoa is cooked, fluff with a fork and empty into a shallow dish and allow to cool completely. When cool, add quinoa to other ingredients. Dice the avocado and add to the bowl. Toss to combine.
4. For the dressing, in a small bowl, whisk together the red wine vinegar, pomegranate molasses, olive oil, a pinch of salt and pepper. Pour over the salad and toss until the salad is coated.
5. Garnish with some pomegranate arils and a sprig or two of parsley. Enjoy!
