This spring, I'm supporting patients participating in a seasonal cleanse by offering detox-friendly recipes and menus. Every week for 4 weeks, I will post a hypoallergenic recipe. Together, the recipes will create a four-course menu that is simple and satisfying, nutritious and delicious.
Leek Pea Soup
Salad of Young Dandelion Greens with Raspberry Balsamic Vinaigrette
Coconut Quinoa with Cherries
This dish is vegan, gluten-free, dairy-free, hypoallergenic and detox-friendly. It can be eaten as breakfast or dessert, and it contains a healthy balance of nutrients. Quinoa contains more protein than any other whole grain. Coconut milk provides healthy fats that are more likely to be burned as energy than stored as fat. And whole dried fruit provides fiber, vitamins, minerals and antioxidants.
I used dried cherries but you can use any unsweetened dried fruit - raisins, currants, chopped apricot or fig - alone or in combination. Or use any fresh fruit and stir it in once the quinoa has cooked (also decrease the amount of water by 2 tablespoons).
1 cup dry quinoa, rinsed
1 cup coconut milk
4 tbsp water (1/4 cup)
1/2 cup unsweetened dried cherries
Add all of the ingredients to a medium sauce pan with a tight-fitting lid. Warm the mixture over medium heat until it starts to simmer. Reduce the heat to the lowest setting and simmer, covered, until the grains are tender and the liquid has evaporated, about 15 to 20 minutes.
If you find that the grains are tender before all of the liquid has been absorbed, remove the lid and continue cooking until it has reduced to the desired consistency.
If you find that you need more moisture, add a splash of boiling water. (If the liquid looks low, have a tea pot on standby.)
Serve immediately in 1/2 cup portions, as is or drizzled with a few drops of honey or maple syrup.