Anti-Inflammatory Quinoa Salad

Anti-Inflammatory Quinoa SaladI am on a huge anti-inflammatory kick to control my migraines. Last month, I shared a recipe that I developed for this purpose, A Salad to Fight Inflammation and Migraines. The salad I reveal for you today is along the same lines, except I can’t fully call it a migraine fighter because apple cider vinegar can be a headache trigger for some because of the tannins, although it doesn’t seem to be for me. On the other hand, drinking apple cider vinegar at the onset of a headache is a known natural remedy. How can you know what to do? It’s trial and error for what works for you.

This salad is, however, 100% anti-inflammatory. Every ingredient, except the Celtic sea salt, is anti-inflammatory. Celtic sea salt does, however, containĀ magnesium, iron, manganese, zinc, iodine and potassium. Salt in general gets a bad rap, but it’s table salt that’s bad for you. Celtic and Himalayan sea salts have many essential minerals.

Who needs an anti-inflammatory diet? Everyone! Chronic inflammation can lead to allergies, sinusitis, arthritis, fibromyalgia, heart disease, depression, diabetes, and cancer. Here’s another simple recipe to help you ward off these awful conditions!

Anti-Inflammatory Quinoa Salad

  • 1/2 c. uncooked quinoa – I use tri-colored
  • 1 carrot diced very small
  • 2 brussels sprouts diced very small
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. flax seed oil
  • 1/4 tsp. Celtic sea salt

Cook quinoa per instructions on package. While quinoa is cooking, whisk apple cider vinegar, flax seed oil, and sea salt together in a bowl. Saute carrots and brussels sprouts in olive oil for just a few minutes so they soften a little. When quinoa is finished cooking, drain any excess water. Mix cooked quinoa with carrots and brussels sprouts. Then stir in the dressing and serve. Makes one lunch-sized meal portion with a little left over.

Note: Since I used flax seed oil, this recipe should not be reheated. Flax seed has a low smoke point and should only be used for dressings.

7 thoughts on “Anti-Inflammatory Quinoa Salad

  1. Sky

    Just letting you know I featured this recipe this week as part of Inspiring Creativity at Capital B! Looking forward to trying this- great photo too, btw :)

    1. Lisa Post author

      Thank you for featuring me and for commenting on my photograph! I feel woefully amateur at my food photography skills, so I really appreciate the kind words. You’ve got a great blog and I’ve started following some of your boards on Pinterest.

  2. Cindy

    Lisa, I have a niece who gets horible migraines I will share this with her on FB. Is this diet helping you and how long have you been eating this way? Are the brussels sprouts used uncooked?

    Cindy@GlassSlipperRestorations

    1. Lisa Post author

      Thanks for sharing! This HAS been helping me! I have menstrual migraines so I eat a really strict vegan diet focusing on eliminating all possible headache trigger foods for a week a month. The other weeks, I avoid my personal headache triggers. I will be blogging about the experiment soon, so check back or subscribe. I sauteed the brussels sprouts and carrots for a couple of minutes to soften. I can’t believe I forgot to put that in the recipe. I will go back and add. The recipe would be great without sauteing, too.

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