Start looking forward to your Mondays! My fave way to hit the reset button after a weekend of splurging is this warm and crunchy detox salad. It’s one of those meals that feels as good as it tastes, giving your body the love it needs to tackle the week ahead.

Quinoa, mixed greens, fruits, and veggies are combined with a simple vinaigrette to create a satisfying meal that only tastes complex—packed with nutrients, healthy fats, and the antioxidant properties that support your body’s natural detoxification processes. Trust me, your bellies will thank you in more ways than one!

As creatures of habit, Ty and I got in the groove of making this salad as a hearty (but meatless) Monday night meal just over a year ago. Yes, it is seriously THAT good that we crave it every single week! It’s just one of those comforting meals that tastes as good as it makes you feel – full and nutritious and ready to tackle the week ahead!

Clean, refreshing and heartwarming, try out my Quinoa Detox Chopped Salad whether it’s Monday, Wednesday or Sunday – you won’t be disappointed!

Looking for more nutritious recipes? Try my Kale and Quinoa Warm Roasted Salad and 30-Minute Chicken Shawarma Bowls.

What makes this salad so nutritious?

This isn’t just any quinoa salad recipe—it’s a powerhouse for your body’s detoxification pathways.

The quinoa cooks up fluffy and light, with fewer calories than white rice and more nutrients.
Grapefruit is loaded with vitamin C and antioxidants, it’s perfect for combating oxidative stress.
Walnuts are packed with omega-3s for healthy fats that keep you feeling full.
The English Cucumber is refreshing and hydrating, with a high water content to support digestion.
Artichoke Hearts are rich in fiber and antioxidants, great for supporting liver function.
My tangy dressing made with apple cider vinegar, may help kill bacteria, lower blood sugar, and promote weight loss.

Ingredients you’ll need:

For the salad:

2 large handfuls mixed greens, about 2 cups, chopped
2 avocados, diced
1/2 cup artichoke hearts, chopped
1/2 pint cherry tomatoes, halved
1/2 English cucumber, peeled and chopped
1 jalapeño, minced (remove seeds for less heat)
1 Ruby Red grapefruit, in segments
1 shallot, sliced
1/4 cup raw walnuts, chopped (optional)

For the quinoa:

1 cup dry quinoa, rinsed well (using fine mesh sieve)
2 cups low-sodium chicken stock (can subst. vegetable stock)
1/2 yellow onion, diced
2 cloves garlic, minced
1 tbs. olive oil

For the apple cider vinaigrette:

3/4 cup apple cider vinegar
1/4 cup Wesson Best Blend oil
1 tsp. salt
1 tsp. pepper
2 cloves garlic, smashed

How to make my quinoa detox chopped salad:

Cook Quinoa:

Heat 1 tablespoon of olive oil in a medium saucepan with a lid over medium-low heat.
Add diced onion and minced garlic, cooking for a few minutes until the onions become translucent.
Stir in the rinsed quinoa and chicken broth to combine.
Lower the heat to a simmer, cover the saucepan with the lid, and set a timer for 20 minutes.
Once all the liquid is absorbed and the quinoa is fluffy, remove the lid and take the saucepan off the heat.

Make the Dressing:

Combine apple cider vinegar, Wesson Best Blend oil, salt, pepper, and smashed garlic cloves in a bowl or salad dressing shaker.
Whisk or shake the mixture until well combined.

Assemble the Salad:

Add all chopped fruits and vegetables to a large salad bowl, saving the chopped lettuce for last.
Spoon the cooked quinoa over the lettuce.
Toss the salad with about 1/4 cup of the dressing or to your taste.
Top with chopped walnuts, if desired, and serve immediately. Enjoy!

Savvy tips for storing

Store the components in an airtight container.
Keep the cooled quinoa separate from the greens to avoid sogginess.
Store the vinaigrette in a jar and shake it up before use!
Slice the avocado just before serving for the freshest, creamiest texture.

Variations and Substitutions

Add your favorite proteins like grilled chicken, shrimp, or grilled salmon for an extra protein boost.
Want to add cheese? Feta cheese would pair perfectly with this salad! Try crumbling a small amount over the top for creaminess.
Swap walnuts for pumpkin seeds, sunflower seeds or even a sprinkle of hemp seeds.

FAQs

Yes! You can prepare the quinoa, chop the veggies, and make the dressing in advance. Just store the components separately in airtight containers. Add the avocado and dressing right before serving to keep everything fresh. This is a great option for meal prep!

Yes, this salad is naturally gluten-free! It’s perfect for anyone avoiding gluten but still looking for a nutrient-packed, healthy recipe.

If you’re not a fan of creamy avocado, you can swap it with other creamy ingredients like hummus or a dollop of Greek yogurt, though this will change the flavor profile slightly.

Leftovers will keep in the fridge for about 2 days. For best results, store the quinoa, veggies, and dressing separately to maintain freshness. Serve it at room temperature or cold for a refreshing meal!

Whether it’s the new year, a sunny spring day, or the middle of fall, this detox quinoa salad hits the spot, perfect for any time of year. Its vibrant colors and hint of sweetness from the grapefruit are like a little burst of happiness in every bite. Next time you’re looking for healthy food ideas, or just need to detox from a heavy weekend, give this salad a try. It’s gluten-free, dairy-free, and packed with delicious ways to fuel your body. If you make this Quinoa Detox Chopped Salad, I’d love for you to leave a star rating and share your thoughts. Did you add any fun toppings or make substitutions? Your feedback is one of my favorite things!

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