Detox your Diet: Quinoa Salad with Zucchini and Lime

by Dr. Sharleen Hawco ND November 17, 2008

  • 1/2 cup quinoa (125 ml)
  • 1 1/2 cups vegetable broth (375 ml)
  • 1 medium red onion, thinly sliced into lengthwise thick slices
  • 1 medium red pepper, sliced into thick strips
  • 2 Tbsp lime juice, fresh (30 ml)
  • 1 medium zucchini, cut into 1⁄4 inch thick lengthwise slices
  • 2 Tbsp extra virgin olive oil (30 ml)
  • 1 clove garlic, crushed
  • Coarse salt and black pepper, to taste

Directions:

  1. Rinse quinoa in water. Drain.
  2. In a saucepan, simmer, over low to medium heat the quinoa using the 1 1⁄2 cups of vegetable broth. Simmer for about 15 minutes or until the quinoa is tender and the liquid has reduced. Set aside to cool.
  3. In a lightly oiled pan, over medium heat,  sautee onions, garlic, peppers, and zucchini. Cook until veggies are tender. 
  4. Combine limejuice and olive oil.
  5. Add coarse salt and pepper to taste.
  6. Combine cooked quinoa and with vegetables, toss with lime juice and oilive oil dressing and serve.
Dr. Sharleen Hawco ND
Dr. Sharleen Hawco ND


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