Ideal Meal for Your Post-cleanse Transition, Quinoa

Recipe: An Ideal Meal for Your Post-cleanse Transition

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I often get asked for advice on what would make a good meal while transitioning out of a cleanse.

I love quinoa.  It’s one of the most protein-rich foods we can eat. It’s extremely digestible and contains all nine essential amino acids. It’s also gluten-free and a rich source of dietary fiber (almost twice as much as any other grain). Moreover, it’s a great source of your B vitamins, A, and E, and is full of minerals such as iron, cooper, calcium, potassium, manganese, and magnesium. A bonus: It’s incredibly easy to make.  Here is one of my favorite ways to eat it.

Quinoa With Sautéed Veggies

Ingredients:

1 cup quinoa
1 1/2 cups cold water
1/2 tsp. salt (optional)
Grape seed oil
3 leeks, chopped
3 packages of assorted mushrooms, chopped (Or choose your favorite type. I like baby portabella, shitake, and cremini)
Peas (frozen or fresh)
Pine nuts
Parmesan cheese

  1. Soak the quinoa for 15 min to a half an hour in it’s cooking pot. Soaking helps quinoa to cook evenly, and loosens up the outer coating, which can give a bitter taste if not removed.
  2. If you don’t have time for a longer soaking, use hot water and soak for five minutes.
  3. To rinse, stir the quinoa with your hand, and carefully pour off the rinsing water, using a fine mesh strainer.  Drain well and transfer to the cooking pot, add the water and, if desired, the salt.
  4. Bring to a boil, cover with a tight-fitting lid, and turn the heat down to simmer. Cook for 10 to 15 minutes, or until the water is absorbed.
  5. While that’s cooking, sauté leeks over medium heat in the oil and then add mushrooms and cook for 5 to ten minutes. In the last few minutes, add the peas.
  6. Remove quinoa from the heat and allow to sit five minutes with the lid on. Fluff gently with a fork, add the veggies, and top with pine nuts and cheese.

Enjoy!