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quick and easy BY LISA TURNER | PHOTO BY JAMES CARRIÈRE


Cleansing foods


Lemony Quinoa Tabbouleh Serves 4 | Gluten Free, Vegan, Quick prep 12 minutes | cook 20 minutes


Quinoa stands in for traditional bulgur in this gluten-free grain salad. Like the original, it’s packed with parsley, which detoxes the kidneys and prevents water retention. The light, lemony dressing loosens mucus and draws toxins from the liver.


1 cup quinoa, well rinsed and drained 1½ cups water ¾ cup finely chopped fresh parsley 4 scallions, thinly sliced crosswise


1 cup grape tomatoes or cherry tomatoes, halved


2 tablespoons minced fresh mint Juice of ½ lemon (about 2 tablespoons) 1 large clove garlic, pressed 2 tablespoons olive oil Cayenne pepper, to taste


1. Combine quinoa and water in a medium saucepan; bring to a boil, reduce heat, cover, and cook on medium-low for 20 minutes, or until all water is absorbed and quinoa is fluffy. Transfer to a plate to cool. 2. Combine parsley, scallions, tomatoes, and mint in a medium bowl; stir in cooled quinoa. In a small bowl, whisk together lemon juice and garlic. Whisk in olive oil and season to taste with cayenne pepper and sea salt. Pour dressing over quinoa mixture and toss well. Serve immediately, or refrigerate for 1–2 hours and serve chilled. PER SERVING: 237 cal, 9g fat (6g mono, 2g poly, 1g sat), 0mg chol, 7g protein, 32g carb, 5g fiber, 13mg sodium





DETOX DAILY


WITH NOURISHING, LIVER-SUPPORTING INGREDIENTS—NO FASTING NEEDED


Matcha Green Tea Drink (page 32)


march 2012 | deliciousliving 31


FOOD STYLING, KAREN SHINTO; PROP STYLING, JESSIKA SILVER MCCULLOUGH


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