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5 from 1 vote

Holiday Detox Quinoa Salad

Prep Time30 mins
Chill Time30 mins
Course: Main Course, Salad
Servings: 4
Calories: 437kcal
Author: Alyssa Rimmer

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: 437kcal | Carbohydrates: 67g | Protein: 16g | Fat: 15g | Saturated Fat: 1g | Sodium: 203mg | Potassium: 1199mg | Fiber: 12g | Sugar: 34g | Vitamin A: 2590IU | Vitamin C: 300mg | Calcium: 192mg | Iron: 5.5mg