Today's Eat-Clean Diet Vegetarian Cookbook guest blogger is Mimi Marie. She Cleaned up her life by Cleaning up her eating and adopting a vegetarian lifestyle. She shares a delicious Tropical Quinoa Salad with us, too. Yummy!
I've been an evolving vegetarian for about 12 years. I wasn't fully committed from the beginning because I was simply uneducated. When I became pregnant with my first child, I couldn't stomach meat anymore. I was intrigued at the thought of not having to eat meat to survive, yet I was concerned that I’d be depriving my body in the process. Cutting out meat was easy for me because I simply did not like anything about it. It just didn’t seem a natural way of eating for me and my pregnancy was my confirmation.
It was then that I became determined to learn about healthy living and vegetarianism. I ransacked the internet, read books and soaked up whatever I could get my hands on. It started with Jack LaLanne, then Oxygen magazine and ultimately Tosca Reno’s Eat-Clean Diet. The latter brought everything that I had been seeking together in one place and made eating healthy not just easily attainable, but fun and exciting.
I have now been strictly vegetarian lifestyle for over a year and I have found passion in sharing what I’ve learned on my blog. I feel fully educated about my choice, vibrant and healthier than ever. I am so excited for Tosca’s new book! It is so encouraging to have such an inspiring woman lead the way for women to lead a healthy and vibrant life at all ages.
Tropical Quinoa Salad
This may be my best quinoa creation yet! Cool, refreshing, simple and delicious!
1 batch of quinoa (1 cup dry, prepared, then cooled)
1/2 can beet strips
1 can kidney beans, drained
1/2 jicama chopped in small cubes
1 mango chopped (juice and all)
1 tsp. cracked or fresh minced rosemary
1 tsp. black pepper
1 tbsp. lemon juice
1 tbsp. minced ginger or ginger paste
2 tbsp. olive oil
2 tbsp. vinegar of choice (I used honey infused vinegar)
1. Mix above ingredients together and add any extra seasonings or olive oil & vinegar to suit your taste.
2. Refrigerate for about 20-30 minutes, or until cold.
3. Serve on a bed of fresh spinach and top with avocado.