This recipe is just plain good for you! Cleansing, nourishing and complete.


  • 1 cup quinoa, rinsed well and drained
  • 2 cups broth of choice
  • 2 tsp grated ginger
  • 1 beet, grated
  • 1/4 cup avocado, chopped
  • 1/2 cup cucumber, chopped
  • 1/2 cup mung bean sprouts
  • 1 orange, juiced
  • 2 tsp mellow miso
  • 1 TBS flax seed oil
  • 1/4 cup minced parsley


Cook quinoa with the broth and ginger for 15 minutes or until the water is absorbed. Prepare the vegetables. Whisk the orange juice with the miso and flax seed oil. Season with spices if desired (I like red pepper flakes). Add the vegetables to the cooked quinoa. Toss with the dressing. Top with minced parsley. Serve chilled or at room temperature.

Serves 2–4.