Spring Quinoa Salad

Written By Julie Helmes

  • Boil 1 ½ cups of water

  • Add ½ cup of quinoa (lighter grain)

  • Cook down with one bay leaf, pinch of safflower, tsp turmeric and ½ tsp black pepper (pungent spices)

  • When the water is mostly cooked off, add:

    • 2 cups of chopped fresh spinach (light vegetable) when the quinoa 

    • ½ cup of chopped fresh parsley (astringent herb)

    • ½ cup of chopped snap peas (light vegetable)

  •  Mix the dressing ingredients:

    • ¼ cup olive oil

    • ½ lemon

    • tbs of mustard

    • salt and pepper (pungent sour dressing)

  • Mix Dressing into the pot

  • Top with sunflower seeds or mustard seeds for extra pungent taste

    • Optional ½ avocado

    • Optional - pickled onions or sauerkraut (astringent)

  • Serve warm :) 


    Why this dish in the spring? We want to keep our foods lighter in the spring to feel more energized. Adding pungent and astringent tastes are important for the body because they help break up congestion experienced from allergies and the remaining heaviness from winter.

Julie Helmes