This zesty and nutrient-packed salad is perfect for refreshing your body. Quinoa provides a protein-rich base, while vibrant vegetables and a tangy citrus dressing cleanse and invigorate. Ready in a flash, it’s as satisfying as it is wholesome.

Key Details

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Servings: 4
  • Difficulty: Easy
  • Special Features: Vegan, Gluten-Free, Nutrient-Dense

Ingredients

For the Salad

  • 1 cup quinoa, rinsed (190 g)
  • 2 cups water or low-sodium vegetable broth (480 ml)
  • 1 cup cucumber, diced (150 g)
  • 1 cup cherry tomatoes, halved (150 g)
  • 1/2 cup shredded carrots (65 g)
  • 1/4 cup fresh parsley, chopped (15 g)
  • 1/4 cup fresh mint, chopped (15 g)
  • 1/4 cup red onion, finely diced (35 g)

For the Dressing

  • 3 tablespoons olive oil (45 ml)
  • 2 tablespoons freshly squeezed lemon juice (30 ml)
  • 1 tablespoon orange juice (15 ml)
  • 1 teaspoon maple syrup or honey (5 ml)
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground ginger
  • Salt and pepper, to taste

Instructions

  1. Cook the Quinoa:
    In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa absorbs the liquid. Fluff with a fork and let cool.
  2. Prepare the Vegetables:
    While the quinoa cooks, dice the cucumber, halve the cherry tomatoes, shred the carrots, and chop the parsley, mint, and red onion.
  3. Make the Dressing:
    In a small bowl, whisk together olive oil, lemon juice, orange juice, maple syrup or honey, turmeric, ground ginger, salt, and pepper until smooth and well combined.
  4. Combine and Toss:
    In a large mixing bowl, combine the cooled quinoa and prepared vegetables. Pour the dressing over the salad and toss gently until everything is evenly coated.
  5. Serve:
    Divide into serving bowls and garnish with extra parsley or mint, if desired. Serve immediately or chill for 30 minutes for enhanced flavor.

Nutrition Information (Per Serving)

  • Calories: ~220
  • Protein: 6 g
  • Carbohydrates: 28 g
  • Fat: 10 g
  • Fiber: 4 g

Tips & Variations

  • Add Protein: Top with chickpeas, grilled tofu, or shredded chicken for extra protein.
  • Storage: Store in an airtight container in the fridge for up to 3 days.
  • Boost Flavor: Add a pinch of chili flakes or zest of lemon for extra zing.

Serving Suggestions

Serve this detox salad as a light lunch or pair it with a warm bowl of soup for a balanced dinner. A tall glass of herbal iced tea makes the perfect companion.

Enjoy this quick and refreshing detox meal to nourish your body and spirit!

, Less Time , Less Fat , Recipes