This salad is all about magnesium, a highly undervalued and under-consumed mineral. Not only is it nature’s anti-stress nutrient (for its ability to calm us and promote restful sleep) but any deficiencies can be the secret culprit behind fatigue and PMS. Those chocolate cravings can really just be the body’s cry for more magnesium. Since magnesium plays an important role in the body’s energy production and helps to speed up many chemical reactions, our energy levels can start to dimish when we are not consuming enough. Some of the best food sources for this important mineral are grains, nuts (especially almonds), seeds and leafy green vegetables. Chocolate does contain magnesium but the bad news is that it also contains sugar and caffeine- both of which cause magnesium loss, so there is not much, if any, left over. Here I combined the more reliable sources with a light citrus dressing because the vitamin C in the lemons and limes helps the body absorb magnesium better.
- 8 cups greens (I used half spinach and half arugula)
- 1½ cup uncooked quinoa
- ½ cup shelled pumpkin seeds (a.k.a. pepitas)
- ¼ cup sesame seeds
- ¼ cup sunflower seeds
- ¼ cup almonds, sliced or chopped
- Citrus dressing
- 2 tablespoons cold-pressed olive oil
- Juice of ½ lemon
- Juice of ½ lime
- 1 tablespoon raw apple cider vinegar
- 1 tablespoon raw honey or maple syrup
- 1 garlic clove
- Place the quinoa in a large pot with 3 cups of water and bring to a boil over high heat then reduce the heat to low, cover with a tight fitting lid and leave to cook for 20 minutes. Mix the salad dressing ingredients together and set aside. Once the quinoa is cooked toss it all in a large bowl until combined. The greens will wilt slightly, to keep them crisp let the quinoa cool before adding it in.