It feels as if I’ve been hibernating during this long cold winter. Eating lots of soup and stews. Heavier comfort foods. So with the arrival of a few crocuses in my front garden and a huge magnolia tree by my neighbor’s house, I can officially come out of hibernation and enjoy the spring sunshine and cheerier spring foods. I always tell my clients to use March and April to transition from the richer, heartier winter foods to lighter salads, soups and raw foods and this is a perfect recipe for that.
This coconut lime quinoa side dish is zesty and bright and reminds me of the warm tropical flavors of the Caribbean. It’s just as easy to make as regular quinoa and the lime really stands out in this recipe. I like to make a big batch and store in my fridge for 3-4 days. Eat with roasted chicken or vegetables for a delicious spring supper!
1 cup of quinoa
2 cups (1 can) coconut milk
Zest and juice of 1 lime
- Rinse quinoa with water in a sieve.
- Add quinoa and coconut milk to a small saucepan and simmer, covered, for about 12 minutes or until the quinoa is cooked.
- Stir in the lime zest and juice at the end.
There’s a lot of talk and publicity at the start of each New Year about resolutions, goals, detoxes, liquid cleanses, fad diets and so on. I work closely with my clients on a number of food based cleanses and smoothie reset challenges and when they finish the question I get asked the most is: I love the way I feel, how can I keep eating this way to stay healthy of the rest of the year?
I used to be a daily sandwich girl until a few years ago. I still love a good sandwich once in a while but there are so many other healthy options for lunch. This is what I made today. Took 5 minutes. I normally have a batch of cooked brown rice and quinoa in containers in my fridge which are great bases for lunch or quick suppers. Today I mixed quinoa with mint, avocado, kale, lemon juice, tomatoes, sunflower seeds and a splash of olive oil for an easy and nutritious Monday lunch. Open your fridge and play with your ingredients to make something really yummy!
Minty Messy Lunch Bowl (serves 1)
Place all ingredients in a large bowl and eat straight away:
1 cup cooked white or red quinoa
4-5 mint leaves, roughly torn up
1/2 avocado, sliced
6-8 cherry tomatoes, sliced or cut in half
2 tablespoons roasted sunflower seeds
2 leaves of kale, shredded
Juice of half a lemon
1 tablespoon olive oil
Breakfast quinoa with pear and walnuts
Did you know that quinoa is one of the highest protein sources available?
Cultivated by the ancient Incas, this is a true super grain and great for wellness warriors! It’s also full of fiber which is perfect for your digestion, making you feel full and helping with weight-loss. Make a batch and keep it in the fridge during the week. Mix with salad ingredients for lunch or chicken or fish and vegetables for dinner to make a super healthy meal.
Here is one of my favorite quinoa recipes to get you started. Bon appetit!
Breakfast Quinoa with Pear and Walnuts
- 1 cup dry white or red quinoa, rinsed well
- 2 cups water (or dairy or nut milk)
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Raw honey or maple syrup to taste
- Toppings: 1 chopped pear, chopped raw walnuts
- Optional toppings: Blueberries, ginger
Combine quinoa, water (or milk), cinnamon and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa is cooked an you can fluff it with a fork. Serve in a bowl with chopped pear blueberries, a little raw honey, and enjoy.