We are three days into our Sugar-Free Challenge! Congrats! Three days isn’t the longest stint but for any sugar-addict, that is a feat! Days 3-4 can sometimes be a little rough… you may be experiencing symptoms of “detoxing” or “withdrawals”. Plow through them. You can do it! You’ll be feeling better in no time!
Today, we have a really delicious salad recipe that will cheer you right up! It’s both sweet and savory to satisfy any craving. This blends a lot of our favorite flavors together into a wholesome dish that we LOVE. Quinoa, fresh mint and cranberries with a hint of lemon! Oh my goodness. These textures are wonderful all mixed together and each flavor makes this dish so bright and vibrant! And if we’re honest, it’s pretty addicting! Eat it for lunch, dinner or even breakfast! It’s that good!
Quinoa Cranberry Mint Salad
1 cup Organic Quinoa, rinsed and drained
2 cups Water
1 cup Dried Cranberries or try these
1 cup Raw Walnuts
1/4 cup chopped Fresh Parsley
1/4 cup chopped Fresh Spinach
1/4 cup chopped Fresh Mint
1 Tablespoon Lemon Zest
3 Tablespoons Fresh Lemon Juice
3 Tablespoons Olive Oil
2 Tablespoons Raw Honey or Agave OR 1/2 teaspoon Liquid Stevia Extract
3 Tablespoons Dried Cranberries
1/8 teaspoon Garlic
Salt and Pepper, to taste
2 Tablespoons Water
- Bring quinoa and 2 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low. Cover the pot and allow to simmer until the quinoa is soft, about 14 to 16 minutes. Allow to cool. Wash and chop greens and zest the lemon. Gently toss together all the salad ingredients in a serving dish.
- In a high powered blender or mini food processor, add all the dressing ingredients and blend until smooth. If you have a large blender or food processor, it may be helpful to double this recipe so it’s easier to mix in your machine. Toss the dressing into the quinoa. Salt and pepper to desired taste. Let stand 10 minutes before serving.