Liver Lovin' Quinoa Salad
Refreshing and light, you’ll love this summer salad and so will your liver! Cucumber, artichoke, parsley, arugula and lemon boast impressive liver cleansing properties and are delicious to boot. The red bell pepper adds crunch and brightness, and fluffy quinoa brings it all together into a yummy, easy to pack dish that is perfect for sharing at a BBQ or taking to work for lunch. Add chickpeas, diced roasted chicken or feta cheese for a protein boost. Kalamata olives and cherry tomatoes would be fun additions as well. Here’s to summertime ~ Enjoy!
INGREDIENTS
1 cup dry quinoa
1 1/4 cup Japanese cucumber, diced small
1 cup red bell pepper, diced small
1 can (14 oz) artichoke hearts in water, drained completely and quartered
1/4 cup finely chopped Italian parsley
2 large handfuls of baby arugula
Dressing:
2 tbsp EVOO
Juice of one medium lemon
Zest of one medium lemon
1/4-1/2 tsp Himalayan pink salt (I used 1/2 tsp to really bring out the flavors)
A few turns of the pepper mill
One small-medium garlic clove, Microplaned or crushed
DIRECTIONS
Rinse and drain the quinoa. Add quinoa to a medium saucepan with 1 3/4 cup water and a pinch of salt. Bring to a boil then reduce heat to low and cover. Let cook for 15 minutes. Remove from heat, fluff with a fork and transfer to a flat dish to cool.
While the quinoa is cooking, prepare your veggies and make the dressing.
Once the quinoa has cooled, place the quinoa and all of the veggies EXCEPT for the arugula into a large mixing bowl and toss to mix. Drizzle about 3/4 of the dressing over the quinoa and veggies and mix until combined.
Add the arugula and toss gently to coat.
Do a taste test and add more dressing if desired.
Best served at room temperature, but straight out of the fridge works too!
Note: If you add chicken or chickpeas, you’ll need to add more salt and maybe more dressing otherwise your proteins will be bland.
