Tomatoes and Red Pepper

As I write this in the UK it’s warm and sunny – never quite sure how long that will last, but we live in hopes.

In such weather, wanting to shed any winter weight gain, our thoughts may turn to a summer detox. If this conjours up images of misery and starvation, think again. It need not be the case.

My last post about Sandy Halliday’s detox diet generated a lot of interest and I asked her to share a sample recipe with us. Try this – I’m sure you’ll love it!

It combines being tasty with being filling – always an advantage, especially when you need something that’s “family-friendly” too.

Inca Salad
Serves 4

Ingredients

100g (1 cup/4oz) quinoa, rinsed very well and drained
2 cups (500 ml) vegetable stock
½ large cucumber, peeled, seeded, and diced
2 medium tomatoes, finely chopped
50g (½ cup/2oz) peas
½ red pepper, seeded and diced
100g (¾ cup/4oz) cooked chickpeas
¼ cup (1 oz) spring onions (scallions), thinly sliced
¼ cup (1 oz) parsley finely chopped
¼ cup (1oz) fresh mint finely chopped
1 ripe avocado, peeled and diced.

Dressing

30 ml (2 tbsp) cup freshly squeezed lime juice
21 ml (1½ tbsp) vegetable stock
Freshly ground pepper
1 clove garlic, pressed or minced
¼ tsp chipotle chili pepper

Method

In a medium saucepan heat the quinoa and stock until boiling.
Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Drain any excess water and set aside to cool.
Combine all of the vegetables in a large bowl.
Add the quinoa and mix well.
Whisk the dressing ingredients together and pour over the salad.
Mix well and refrigerate until chilled.
Taste before serving, and add more lime juice as necessary (it should be tangy).

Click here to get more like this, for immediate download, in Sandy’s ebook.

Detox Recipes