I had a liver collapse when I was 19. Yeah, super intense. The takeaways from this little life event of mine? Well, 1) it’s extremely painful to have an organ failure. Like, I cannot even tell you. 2) suicide attempts are usually a call for attention and help or a coping mechanism rather than a will to permanently die 3) the liver is an amazing organ and can do a full recovery after a trauma like, say, a deadly overdose of pills and alcohol.
Ok great, now we are a little more up close and personal here. One of the reasons I told you this is because this recipe calls for dandelion greens. Aaaaad dandelion is a green that’s super good for your liver, helping to detoxify your body. It’s a bit bitter in taste, but the quinoa and chickpeas help to even out the flavours beautifully!
Quinoa, Dandelion and Chickpea Salad
for the salad:
A bunch green or red dandelion leaves
1,5 dl (Little bit more than half a cup) organic red quinoa (cooked)
1,5 dl (Little bit more than half a cup) chickpeas (cooked)
2 green onion (sliced tops and bulbs)
for the dressing:
1½ tablespoons white wine vinegar
½ teaspoon Dijon mustard
½ teaspoon sea salt
A pinch organic black pepper
2 tablespoons organic olive oil
Make it like this;
- Wash and dry off dandelion, trim off about an inch from the bottom.
- Cut into semi small pieces. In a bowl, combine dandelion, quinoa, chickpeas and sliced green onion.
- In a separate bowl, whisk all dressing ingredients.
- Pour dressing around the outside of the larger bowl and mix well by folding from outside to the center. Voila!
