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Yogi Recipe - Quinoa Watercress Salad

Yogi Recipe -  Quinoa Watercress Salad

Quinoa Watercress Salad

Yields 4 cups
1 cup quinoa, soaked for at least 20 minutes, drained and rinsed
2 cups water
2 cloves garlic, minced
[1/2] cup chopped scallions
1 cup cucumber, chopped
2 tablespoons fresh mint, chopped
2 tablespoons cilantro, chopped
1 cup finely chopped parsley
1 small bunch watercress, chopped
[1/4] cup freshly squeezed lemon juice
[1/4] cup olive oil
[1/2] cup kalamata olives, pitted
Sea salt freshly ground black pepper

1. Combine quinoa and water. Bring the mixture to boil, cover and simmer on a low heat for 15- 20 mins.
2. Cool quinoa to room temperature, then transfer to a bowl.
3. Mix the garlic and scallions with the quinoa well and then add the remaining mint, cilantro, parsley, watercress and cucumbers.
4. Stir in the lemon juice and extra virgin olive oil.
5. Add in olives and season with freshly ground salt and pepper.
3. Set aside for at least 30 mins before serving to allow the flavors to blend.

Enjoy!  Please leave check out our website at for more recipes, and feel free to leave comments in the box below. 

By Julie Peláez and Jo Schaalman


Jo Schaalman and Julie Peláez are co-authors of the book The Conscious Cleanse: Lose Weight, Heal Your Body, and Transform Your Life in 14 Days, a best-selling, step-by-step guide to help you live your most vibrant life. Together they’ve lead thousands of people through their online supported cleanse through their accessible and light-hearted approach. They’ve been dubbed “the real deal” by founder and chief creative director Bobbi Brown, of Bobbi Brown Cosmetics, beauty editor of the TODAY show. To learn more about “Jo and Jules” and to download a free e-cookbook for a sampling of the delicious food served up on the Conscious Cleanse, please visit 


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Forrest Yoga 2 - Jo Schaalman 

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