At-Home Tips to Alleviate Acid Reflux
Post-dinner burps, regurgitation, or heartburn are unenjoyable and can stop you from getting a satisfying night of sleep. In this blog, we explore ways of alleviating acid reflux at home.
Chef Carmela of Senza Glutine teams up with the Digestive Disease Center
Hi there and welcome! For those who might not know me, my name is Carmela, the chef/owner of Senza Glutine by Carmela. I know this year has been very challenging and stressful for all of us, but hopefully a better and healthier new year will soon be here!
This time of year is very busy for me. I do a lot of catering and last minute holiday markets while at same time trying to get ready for our Christmas celebration. As Italians, our celebrations revolve around a table filled with lots of delicious food and as many generations as will fit. I always think of recipes that are simple and delicious, but easy to prepare.
With this in mind, my quinoa salad is a perfect solution. It’s very tasty and so healthy for you! You can always adjust this recipe to include ingredients to your liking like I do.
Apple-Cranberry Quinoa Salad
Ingredients:
2 ½ cups water
¼ tsp of salt
1 Tbsp. oil
1 ¼ cups quinoa
1/3 cup cranberries
2 medium tomatoes, diced small
1 medium red onion, diced small
1/2 cup Granny Smith apples, diced medium
3 tablespoons sliced almonds, toasted
¼ cup chopped fresh mint, chiffonade
2 tablespoons chopped fresh parsley
1 Tablespoon of fresh basil, chiffonade
½ orange zest plus the juice
½ lemon zest plus the juice
3 tablespoons extra-virgin olive oil
salt and pepper to taste
¼ cup sliced almonds, toasted
Instructions:
Bring water to a boil in a small saucepan, add the oil and the salt. Place quinoa, in the boiling water, stir. Cover, let simmer for 15-18 minutes. Remove from heat. Stir with a fork. Add the dry cranberries, mix. Allow to cool to room temperature.
To quinoa add the diced tomatoes, onion and apples in a large bowl. Stir in cooled quinoa. Season with mint, parsley, basil, lemon and orange zest plus the juices, olive oil, salt and pepper to taste. Chill 2- 3 hours before serving. Garnish the salad with toasted sliced almonds.
For best flavor, prepare the salad the day before.
Makes 6 servings.
Variations: Roasted Diced Butternut Squash, Edamame, Diced Bosc Pears, Cucumber
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