Perfect Detox Salad
PREP TIME00 min
COOK TIME00 min
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!