Detox Salad
This delicious and nutritious detox salad is packed with fiber, protein, vitamins, and minerals, making it a wholesome and flavorful option for a healthy meal. It comes together quickly using simple ingredients and will leave you feeling energized and satisfied!
Ingredients
- 1 cup quinoa
- 1 1/2 cups vegetable stock
- 1 medium sweet potato cubed
- 2 teaspoons olive oil
- 1 cup corn kernels
- 1 can black beans drained and rinsed
- 4 green onions finely diced
- 1 cup cherry tomatoes
- 3 ounces baby spinach 100 grams, chopped roughly
- 1/2 cup cilantro chopped
For The Dressing:
- 2 limes juiced
- 3 tablespoons olive oil
- 1 teaspoon maple syrup
- 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1 teaspoon pepper
Instructions
- Rinse the quinoa thoroughly under cold water. In a medium saucepan, bring the vegetable stock to a boil. Add the rinsed quinoa to the boiling stock, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and has absorbed all the liquid. Remove from heat, fluff the quinoa with a fork, and let it cool.
- Preheat your oven to 400°F (200°C). Toss the diced sweet potato with 1 tablespoon of olive oil, salt, and pepper. Spread the sweet potato cubes in a single layer on a baking sheet. Roast for about 20-25 minutes or until the sweet potato is tender and slightly crispy around the edges. Set aside to cool.
- In a small bowl, whisk together the lime juice, 2 tablespoons of olive oil, maple syrup, red pepper flakes, ground cumin, ground coriander, salt, and pepper. Adjust the seasoning to your taste.
- In a large salad bowl, combine the cooked quinoa, roasted sweet potato, corn kernels, black beans, green onions, cherry tomatoes, and baby spinach. Drizzle the lime-cumin dressing over the salad and gently toss everything together until well coated.
- Sprinkle chopped cilantro over the top of the salad and enjoy warm or cold!
Notes
TO STORE: Store any leftover detox salad in an airtight container in the refrigerator. It can typically be refrigerated for up to 2-3 days. Keep in mind that the lime-cumin dressing may settle or thicken when refrigerated. Before serving leftovers, give the salad a good toss and, if needed, add a touch of fresh lime juice or olive oil to refresh the dressing
Nutrition
Serving: 1servingCalories: 233kcalCarbohydrates: 35gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 396mgPotassium: 508mgFiber: 7gSugar: 4gVitamin A: 5383IUVitamin C: 15mgCalcium: 58mgIron: 3mg
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