I'm knee deep in taste testing recipes this week for our upcoming Nourish to Flourish Society 14-day Fall Cleanse. I made the most amazing avocado salad last night. The entire family gave it rave reviews. Angelle and I take our recipe selecting very seriously over here. We are communicating back and forth this week about it every day, getting all the details ready and we look forward to sharing the details with you soon. Here's what one of the women from our Spring cleanse had to say:
"The cleanse was life changing for me. The recipes were delicious. The support was phenomenal. The daily bites were spot on & applicable. It was an amazing experience overall. Oh and did I mention I lost over 10 pounds? Thank you from the bottom of my heart" ~Heather
This cleanse is designed to jumpstart weight loss, calm your cravings, boost your energy and your mood and encourage you to take the most amazing care of yourself...and also have recipes that are so pleasurable it doesn't feel like a "cleanse". Because, truly, it's not the kind of cleanse that deprives and restricts. It's a gentle cleanse with a feminine twist that nourishes and supports and will be a very powerful force for good in your life, if you let it.
But back to my Summer Quinoa Salad. I'm taking a break from my recipe testing to bring you a tried and true recipe that I have been making every summer for over 10 years.
This is one of my favorite summer salads and this is the perfect time to make it. Why? Because the veg for this salad is fresh and in season. I hope you will wander down to your local farmers market this weekend, pick up cucumber, heirloom tomatoes, red onion, a colored pepper, cilantro, organic corn on the cob and give it a try. It boasts a lot of flavor and if you can find yourself some fresh local garlic...even better. Fresh garlic, to me, makes all the difference.
Summer Quinoa Salad
2 cups water
2 teaspoons cumin
1/2 teaspoon sea salt
1/8 teaspoon cayenne
1 Tablespoon tomato paste
Whisk ingredients together in a medium size pot, then add:
1 cup quinoa, rinsed. Do not stir. Bring to boil, reduce to simmer and let cook until moisture is absorbed, about 20 minutes. Fluff with a fork. Let cool.
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3 tomatoes, diced
1 red onion, diced (you can substitute 1 bunch green onions, sliced)
1 red pepper, diced
1 cucumber, seeded and diced
2 ears organic corn, shaved (optional)
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1/2 cup extra virgin olive oil or avocado oil
1/2 cup fresh cilantro, finely chopped
1/4 cup + 1 TBS red wine vinegar
2-3 large cloves garlic, minced
1 teaspoon sea salt
While quinoa is cooking, combine veggies in a large bowl. Whisk dressing and pour on veggies. Mix in quinoa when cool. Serve cold and store in fridge for several days.
Savor the flavor!
And if you love it, let us know! You can tag us on FB or find us on Instagram @nourishtoflourishsociety.