Amy is an amazing whole foods recipe developer and healing therapies practitioner. We share common passions not only for real healthy food but also for toxic free living.
When chronic fatigue syndrome put a swift end to a million-mile-an-hour corporate career, it also created the most incredible life transformation imaginable. Now free of CFS, Amy credits her return to health to a whole food, sugar/toxic free lifestyle combined with extensive energy healing and a range of therapies called CTC (Combined Therapy Cocktail) of which she is now a practitioner. Amy's blog and business The Holistic Ingredient and her whole foods eBook, A Nourishing Kitchen, combine her passion for food and cooking, toxic-free living and healing therapies.
- For the salad:
- 1 cup quinoa, uncooked
- 1.5 cups water
- 1 cup peas, cooked
- 1 cup chopped zucchini, cooked
- 1/2 cup parsley, chopped
- 1/4 cup mint, chopped
- 1/4 cup almonds, toasted and chopped
- For the dressing:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon raw honey or rice malt syrup
- Rind of 1/2 preserved lemon, rinsed and chopped (plus some for garnish)
- Measure out 1 cup quinoa and 1.5 cups water. Rinse the quinoa by placing it in a fine mesh strainer and running it under cool water from the tap. Be sure to rinse well, use your hands to rub the quinoa while rinsing, so so for at least 2 minutes under the running water. Drain. Place quinoa in a saucepan, add water and bring to the boil over medium-high heat. Reduce heat and simmer, lid on, for 12 minutes or until there is just a slight chew. Take it off the heat and let sit for a few minutes. Fluff with a fork.
- Allow quinoa to cool and fold in all remaining ingredients.
- To make the dressing, simply stir all the above mentioned ingredients together. Drizzle the dressing generously over the quinoa salad. Garnish with a sprinkling of chopped preserved lemon.