Quinoa Detox Chopped Salad Recipe
Ingredients
For the salad:
- 2 large handfuls mixed greens about 2 cups, chopped
- 2 avocados diced
- 1/2 cup artichoke hearts chopped
- 1/2 oint 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 (use fine mesh sieve)
- 2 cups low-sodium chicken stock can substitute vegetable stock
- 1/2 yellow onion diced
- 1 tbs olive oil
For the apple cider vinaigrette:
- 3/4 cup apple cider vinegar
- 1/4 cup Weson Best Blend oil
- 1 tsp salt
- 2 cloves garlic smashed
Instructions
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!
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