Holiday Detox Quinoa Salad
Updated Feb 15, 2021, Published Nov 20, 2014
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Holiday Detox Quinoa Salad
Ingredients
For the salad:
- 1 small head of cauliflower, chopped into florets
- 2 small broccoli crowns, chopped into florets
- 1 cup cooked quinoa
- 1 cup dried cranberries
- 1 15-ounce can chickpeas, rinsed and drained
- ½ cup parsley, finely chopped
- ¼ cup hemp hearts
For the dressing:
- ¼ cup fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons dijon mustard
- 2 tablespoons light flavored vinegar
- 2 tablespoons honey
- Salt and black pepper, to taste
Instructions
- Working in 2-3 batches (depending on the size of your food processor), add the cauliflower florets to the bowl of a food processor and pulse 10-15 times until the texture resembles cooked quinoa. Add to a large mixing bowl. Repeat with broccoli florets, adding each batch to the bowl.
- Add the quinoa, cranberries, chickpeas, parsley, and hemp hearts to the bowl. Toss to combine. Whisk together the dressing ingredients in a small bowl. Pour over the salad and toss to coat. Refrigerate for 20-30 minutes before serving.
Nutrition
Calories: 437kcalCarbohydrates: 67gProtein: 16gFat: 15gSaturated Fat: 1gSodium: 203mgPotassium: 1199mgFiber: 12gSugar: 34gVitamin A: 2590IUVitamin C: 300mgCalcium: 192mgIron: 5.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Servings
Serves 4
