Spring Detox Roasted Asparagus Quinoa Salad

Posted by on Mar 27, 2012 in Blog, Corn Free, Food, Gluten Free, Healthy Eating, Healthy Salads, Recipes, Vegan | 2 comments

The weather was amazing in Chicago last week, such a tease for us. However, I was in the midst of detoxing and wanted to make something refreshing and light to eat when winter officially changed over to spring. Knowing a few spring detoxing veggies that are in season, this recipe just came to mind. What I love about this is asparagus peaks in the spring and is timely that it helps aid in digestions offering prebiotics. Prebiotics are indigestible plant fibers that stimulate the growth and maintenance of beneficial gut bacteria. Basically, they help aid probiotics and get them running. You see in the winter, our bodies naturally holds onto a bit more body fat to help keep us warm and retain energy in time of famine (which is not the case today, but we are still primitive creatures). Spring time is a time to shed this excess layer and asparagus, naturally high in potassium which helps burn the little extra belly fat, reduces bloating and is high in folate with helps to reduce internal inflammation (and great if you are planning a family). So give it up for asparagus!

Spring Detox Roasted Asparagus Quinoa Salad:
2 c of cooked quinoa
Shredded Carrots
1 bunch of asparagus chopped
1T of Extra Virgin Olive Oil (EVOO)
fresh thyme
2 stalks of chopped celery
fresh parsley
1/2 c of raw sunflower seeds
2T of EVOO
1/2 freshly squeezed lemon
dash of cayenne pepper

Follow directions and cook quinoa with shredded carrots. This will take about 20-min. Meanwhile, wash and chop asparagus. Toss with EVOO, fresh thyme and Himalayan salt and roast asparagus in oven at 325 degrees for 10-12 min.
Cut celery and parsley, set aside. Once quinoa and asparagus is done, mix in a bowl with celery, parsley, sunflower seeds 2 tablespoon of EVOO and squeezed lemon juice. Dash on cayenne pepper to taste.

Yes, my kids ate the quinoa, but held off on the asparagus, it is an acquired taste. Who says, cooking has to be hard work? All this done in less than 30-minutes. Enjoy!

Keeping you and your family healthy,
Jasmine

Asparagus is the ultimate spring detox vegetable

A big thank you to Vital Juice Chicago for featuring my recipe on Monday, March 26. Be sure to check out the other great recipes!

Comments

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2 Comments

  1. Just made this salad and loved it, thanks. I did add arugula though, and thought it kicked it up a notch. Michelle

    • Thanks Michelle for your feedback, so glad you liked it. I bet the arugula did spice it up a notch. Yum!

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