Detox Quinoa Salad

Happy New Year! I thought I would share a healthy recipe to get this party started right.


This time of year seems to be when everyone attempts to start a new healthy diet or exercise routine and I’d be lying if I said I didn’t feel the same way right now.

Actually, I don’t believe in “dieting” so I can’t say that I feel the same about that, but I tend to fall off track amidst all of the hustle and bustle of the holidays. Too many cookies, too little sweating. The beginning of a new year is a nice reminder to focus on following through with my workouts and keeping my eats as clean as possible.

That’s what exactly what this salad is. A clean and simple dish to keep you feeling top notch for all of those body bangin’ routines you’ve got on the books.


The quinoa and almonds provide you with a good dose of healthy protein and fiber, while the leeks and parsley offer an energizing source of vitamins and minerals.


Add some dried cranberries for an antioxidant boost, dressing made with detoxifying apple cider vinegar and lemon juice, and a little healthy fat {olive oil} to help your body properly absorb all of those nutrients; and you’ve got yourself a powerhouse salad.


I like to make this to have on hand for lunch during the week but it would also make a great side item. It’s surprisingly filling with a nice crunch from the almonds and a touch of tangy sweetness from the cranberries.

The key to keeping it as healthy as possible is to find dried cranberries without any added sugar. Of course it will still taste delicious with sweetened dried cranberries but if you want it to be detoxifying then I suggest trying to find unsweetened or naturally sweetened cranberries, such as Eden Foods organic dried cranberries.


I also prefer to eat it at room temperature but it’s just as good cold if you want to eat it straight from the refrigerator.

Detox Quinoa Salad

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 30 minutes

Yield: 5

Detox Quinoa Salad


1 cup dry quinoa (yields 4 cups cooked)

3/4 cup dried cranberries

1 cup sliced almonds

2 leeks, peeled and chopped

3/4 cup parsley, minced

1/4 cup olive oil

3 tablespoons apple cider vinegar

juice of 1 lemon (about 2 tablespoons)

1/4 teaspoon salt


  1. Start by cooking the quinoa. I prefer to soak mine overnight with one tablespoon of lemon juice or apple cider vinegar which allows the quinoa to sprout, making it easier to digest. If you decide to soak the quinoa, rinse it well (with a fine mesh strainer) and then combine with 1 and 1/4 cup water in a medium size pot and bring to a boil. Reduce the heat to low then cover with a lid and cook for about thirty minutes (until water has absorbed), fluffing with a fork half way through.
  2. If you choose to skip soaking the quinoa, rinse it well then combine with 1 and 3/4 cup water in a medium size pot. Bring to a boil then reduce the heat to a simmer and cover with a lid. Cook for about 35 minutes (until water has absorbed), fluffing with a fork half way through.
  3. Meanwhile, prepare your dressing by combining the olive oil, finely chopped parsley, apple cider vinegar, and lemon. I used a food processor to mince the parsley and then blended the rest of the ingredients together.
  4. Once quinoa is cooked, add it to a large bowl along with the leeks, cranberries and almonds. Pour dressing into the bowl and mix until well-combined.
  5. Serve at room temperature. Store in an airtight container in the refrigerator for up to 4 days.


*you can prep while the quinoa is cooking for a total time of 30min


I hope your New Year is off to a great start!