Ahhh…the smell of fresh mint. Not only does it have a vibrant colour and aroma, but mint also grows rapidly and quickly in Cayman and is readily available at the farmers market.
Mint has a multitude of uses and benefits:
It imparts a distinctly fresh flavour, but is low in calories.
It livens up beverages, ranging from craft cocktails to water.
It makes an excellent, caffeine-free and calming tea.
It’s an excellent breath freshener.
It has some of the highest level of antioxidant capacities of any food.
It is rich in nutrients such as folate, vitamin A, fibre, iron and manganese.
It can help relieve stomach indigestion and gas.
This delicious salad, which features mint, is a great way to stay on track with your nutrition goals while getting a tasty meal. Bonus: It is gluten-free, vegan and ready in about 20 minutes.
Quinoa Tabbouleh Salad
1 1/2 cups of quinoa
3 cups of water
1 cup of local cherry tomatoes, cut in half
1 cup of diced local cucumber
1 cup of diced orange
1 cup of diced red bell pepper
1/2 cup of fresh flat leaf parsley, finely diced
1/4 cup of fresh mint,
2 garlic cloves, minced
4-5 tablespoons of lemon juice
3 tablespoons of olive oil
salt and pepper to taste
Add quinoa and water to a medium saucepan. Cover, bring to a boil and reduce to simmer for 15 minutes until water is gone. Let sit for 5 minutes then use a fork to fluff.
Add quinoa to a large bowl along with tomato, cucumber, red pepper, orange pepper, parsley, mint, garlic, lemon juice, olive oil, salt and pepper. Toss to mix everything together and serve.
Maureen Cubbon is the wellness director of Bestlife Wellness Solutions and chef at Bon Vivant in Camana Bay.