Mold Detox Friendly Pesto-Walnut Turkey Quinoa Salad
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups low-sodium chicken broth
- ¼ tsp salt
For the turkey
- 1 lb boneless, skinless turkey breast, cut into 1-inch pieces
- 1 tbsp extra-virgin olive oil
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ¼ tsp salt
For the pesto
- 2 cups fresh basil leaves, packed
- ½ cup raw walnuts
Ingredient noteThe Mold Detox diet is cautious about nuts because badly stored nuts can carry mold, but fresh walnuts are likely tolerated by many on this diet. Buy nuts that look and smell fresh, and keep opened packages in the fridge or freezer. If you prefer to always avoid walnuts, please tap it and change its rating to Red.
- 2 cloves garlic
- ⅓ cup extra-virgin olive oil
- 2 tbsp lemon juice
- ¼ tsp salt
For the salad
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- ¼ cup raw walnuts, roughly choppedIngredient note
The Mold Detox diet is cautious about nuts because badly stored nuts can carry mold, but fresh walnuts are likely tolerated by many on this diet. Buy nuts that look and smell fresh, and keep opened packages in the fridge or freezer. If you prefer to always avoid walnuts, please tap it and change its rating to Red.
For serving
- ¼ cup fresh parsley, roughly chopped (optional)
Instructions
- 1
Combine the rinsed quinoa, chicken broth, and 1/4 tsp salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and cook until the quinoa has absorbed all the liquid and the germ rings are visible, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork and spread onto a large plate or sheet pan to cool for 10 minutes.
- 2
While the quinoa cooks, make the pesto: combine the basil, 1/2 cup raw walnuts, garlic, lemon juice, and 1/4 tsp salt in a food processor and pulse until coarsely chopped, about 8 pulses. With the machine running, drizzle in the 1/3 cup olive oil in a steady stream and process until the pesto is smooth but still has some texture, about 20 seconds. Taste and adjust salt if needed.
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