This recipe is from Go with Your Gut: The Insider’s Guide to Banishing the Bloat with 75 Digestion-Friendly Recipes ($23; Kyle Books) by Robyn Youkilis.
- 1 cup uncooked quinoa (or 2 cups salad greens)
- 1½ cups water (for quinoa)
- 2 teaspoons sea salt, more to taste
- 1 to 2 bay leaves (optional add-in)
- 2 to 4 inches of kombu, cut into squares (optional add-in)
- 1 daikon radish, grated
- 2 carrots, grated
- 1/2 to 1 cup mix of microgreens and/or sprouts of any kind
- 1/2 bunch fresh mint leaves, roughly chopped or torn
- 1 avocado, diced
- Handful of raw sunflower seeds
- Juice of 1 lemon, preferably Meyer
- 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper to taste
- 1/8 teaspoon cayenne pepper
- To soak your grains before cooking, simply leave them covered in water 20 minutes or up to 8 hours before cooking. Rinse thoroughly.
- Rinse the grain in a fine-mesh sieve until the water runs clear. Drain and transfer it to a medium pot.
- Add water and sea salt and bring it to a boil, add any add-ins if using, and simmer until the water is absorbed, 15 to 20 minutes.
- Set the pot aside off the heat for 5 minutes; uncover and fluff with a fork.
- Drain and use quinoa warm, or let it cool and refrigerate it until cold depending on your preference.
- To make the salad, combine all the ingredients thoroughly and serve immediately!