An ongoing journey that excludes no one.
To heal, for me, means :
enjoying simple delights
saying no when something or someone does not align
saying no to bad habits
connecting spiritually, in my own unique way
loving + being gentle with myself
cooking with fresh, mostly local food
losing myself in the beautiful moment
Its just a snapshot of my ongoing list.
What does it mean to you? To heal?
I made this quinoa salad the other day and I wanted to share with you because I loved it so much. And for me, cooking beautiful food at home and sharing it with others is one of my supreme healing practices. Connecting with nature as I chop the vegetables and the herbs, infusing my own energy into food … it is a pleasure and honor to be able to heal myself in this way.
A Simple Quinoa Salad
I love hearty salads because they can be so flavorful and when leftovers are stored in the fridge they can bring together a meal in a pinch. I love this quinoa version cold for lunch or as a side dish alongside dinner. It will keep beautifully for several days, so a bit of work putting it together will make for easier meals in following days. Enjoy!
2 cups of white quinoa, rinsed (I use a fine mesh colander to rinse quinoa)
2.5 cups water
1/4 cups fresh mint, finely chopped
1/4 cup fresh parsley, coarsely chopped
1/3 cup sun-dried tomatoes, drained + coarsely chopped
1/2 red onion, minced
3 carrots, cut into rounds
1 can of chickpeas, drained + rinsed
1/4 cup olive oil
juice of 1 lemon
3 tablespoons dijon mustard (I love Sir Kensingtons)
2 cloves garlic, minced
dash of cayenne
salt + pepper to taste
To cook quinoa: I use my instant pot and combine water, rinsed quinoa, and a pinch of salt. Set on Manual for 1 minute. Make sure you place the top knob in the sealed position for pressure cooking. If you do not have an instant pot or prefer to make quinoa on the stovetop, here is a simple guide. Let quinoa cool and set aside.
Note: to speed up the cooling process you can place in a bowl in the fridge or spread evenly on a baking sheet and pop into the freezer for about 7 or 8 minutes.
While quinoa is cooling, Whisk together the olive oil, lemon juice, dijon, garlic, cayenne, salt, and pepper. I usually do this step straight in a bowl and then proceed to toss the remaining salad ingredients with it.
After whisking the dressing together, toss in the remaining ingredients: cooled quinoa, mint, parsley, sun-dried tomatoes, red onion, carrots, and chickpeas. Eat right away or store in the fridge for several days to enjoy as a light meal or hearty side.
How are supporting your own healing journey?