Sorry that I’ve been so MIA but I spent the last 2 weeks traveling from Mexico, to San Diego and then Hawaii. I went to the Woodstock Fruit Festival in Oahu and now I’m in Canada!
I just moved to Victoria, BC. Where I’ll be attending college for the next 3 years. I can’t even start to tell you how excited and happy I am to be back in my beloved Canada.
Many of you know I’m a certified health and detox coach, but my hunger for learning more about nutrition and holistic medicine brought me back to school and I will be doing a 3-year full time program for Holistic Nutrition.
Now that I will be a student again, I’m planning on showing more about my lifestyle on a daily basis, what kind of food I bring for school and interesting things I will be learning, that goes from Anatomy, Physiology & Biochemistry to Herbal Medicine and Ayurveda.
Today’s recipe is one of my family’s favorite and it is actually part of my detox programs, I find it quite easy, flavorful and nutritious that is a most when we don’t have much time to prepare something too complicated.
Besides the fact that Quinoa is a super nutritious, whole-grain (actually considered a seed) & packed with plant-based protein, it is super delicious and versatile. This recipe is so fresh you must try it!
Gluten & Oil Free Quinoa Tabbouleh
1 cup cooked quinoa
1/4 cup jicama, cubed
1 tomato, cubed or 1/3 cup halved cherry tomatoes
2-3 Tbsp fresh cilantro, finely chopped
2 Tbsp red onion, finely chopped
1 lime, juice
1/2 large avocado, cubed
Sea salt & pepper to taste
Put all the ingredients in a big bowl except avocado. Mix well and let it sit for 10-15 minutes to let the quinoa absorb the flavors. Add avocado and mix again. Serve and top with extra tomatoes or fresh herbs. You can serve over romaine lettuce to make lettuce tacos, or baked corn tostadas.
As you can see, it’s pretty easy to make and the best part? Absolutely delicious!
If you want to see the step-by-step here’s the recipe video in spanish.