Wait…it’s September? Where did the year go? Correction…where did the summer go? It seems like the best things go so quickly which forces us to enjoy the moments more slowly. We need to hone in on these beautiful moments and feel them. Each day is ridiculously sacred and summer reminds us how fleeting each day is. But I am ready to slow down. Yes, the fall is the perfect time to slow down and refresh and I’m excited to buckle down and ultimately refocus on what’s important in my life. How about you?

It’s been a hot week but the last two days have been lovely reminding us that fall is approaching. I’m looking forward to casseroles and soups, but not just yet. I need to enjoy the delightful bounty of summers produce and nosh on that in a cleansing salad.

Salads don’t have to be boring [case-in-point: falafel salad] and this one is so easy you can whip it together quicker than you can say “Walking Dead on Netflix.”

For reals.

I’m not kidding.

Make this salad.

• Parsley = fabulous for helping out your liver do its job detoxing.
• Quinoa = high protein
• Red Onion= pungent, flavorful and chock full of phytochemicals, vitamins & minerals. Yes please.
• Bell pepper = great source of vitamin C (can you say, sexy face and immune system?!)
• Cucumber = made up of 95% water. Hello hydration 😉

I can probably go on and on…but for real. Whip up some quinoa (or if you have leftovers- use it!!) and grab a fork. It’s on!

Power Detox Quinoa Salad

Serves 2

Total Time: 30 minutes (less if you have quinoa that’s already made)

What You Need: 

• 1 1/2 cups cooked quinoa (if making quinoa, prepare according to package just be sure to soak for at least 30 minutes before cooking and rinse)
• 1 cucumber (keep the skin on), chopped
• 1 bell pepper, chopped
• 1/2 red onion, thinly sliced
• 1 large heirloom tomato (or 4 small ones), sliced into cubes
• 1/4 cup parsley, roughly chopped
• 1/2 cup feta, crumbled
• 1 lemon, juiced
• Salt and pepper to taste

How You Make It: 

1. If not using pre-cooked quinoa (aka leftovers), soak your quinoa for at least 30 minutes.
2. Drain quinoa and add 1 1/2 cups water to 1 cup of quinoa. Bring to a boil. Once boiled, lower heat to medium and cover until cooked. DO NOT PEAK! Leave the quinoa alone. Let cook for about 15 minutes or until chewy. Fluff with a fork and serve.
3. For the salad: Combine all ingredients in a large bowl. Toss. Season. Serve in individual bowls and enjoy with a loved one.

What are you most looking forward to as the summer comes to a close?

Peace, love and no beef!

Guramrit