In addition to acupuncture, a balanced diet can play a significant role in managing migraines. This refreshing quinoa salad combines ingredients known for their anti-inflammatory properties, helping to reduce migraine frequency and severity.

Ingredients:

– 1 cup quinoa
– 2 cups water
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1 avocado, diced
– 1/4 cup red onion, finely chopped
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh mint, chopped
– 1/4 cup feta cheese, crumbled (optional)
– 1/4 cup walnuts, chopped
– Juice of 1 lemon
– 3 tablespoons olive oil
– Salt and pepper to taste

Instructions:

Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, bring the water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let it cool.
Prepare the Vegetables: While the quinoa is cooking, prepare the cherry tomatoes, cucumber, avocado, red onion, parsley, and mint.
Make the Dressing: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Assemble the Salad: In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, avocado, red onion, parsley, mint, feta cheese (if using), and walnuts.
Add the Dressing: Pour the dressing over the salad and toss gently to combine.
Serve and Enjoy: This salad can be served immediately or chilled in the refrigerator for an hour to allow the flavors to meld.

This quinoa salad is not only delicious but also packed with nutrients that help fight inflammation and support overall health. Quinoa is a great source of protein and fiber, while the vegetables and herbs provide essential vitamins and antioxidants. The addition of walnuts and avocado offers healthy fats that can help reduce inflammation and support brain health.