detox salad

I often make this on Monday and eat it for lunch all week. Its so good and so fresh – high in protein and fiber – and its gluten free to boot, for those of you who are!

Detox Salad


  • 1/2 cup dry quinoa, cooked and drained
  • 1 can chickpeas, rinced
  • 1 English cucumber, diced
  • 1 red pepper, diced
  • 1 pint grape tomatoes, halved
  • 4 green onions, diced
  • 2 stalks celery, diced
  • 1/4 cup fresh parsley, diced (if you have it)
  • Kosher salt + pepper, to taste


  • 2-4 tbsp extra virgin olive oil, to taste (I used 2 tbsp)
  • 2 tbsp red wine vinegar (or baslamic or whatever you prefer)
  • 2 tbsp fresh lemon juice

Directions: In a medium bowl, place quinoa in a microwave safe bowl. Add 1 cup water and cook 4 minutes. Stir, then cook 2 minutes more. Fluff with a fork and let cool.

In a large bowl, mix together the diced vegetables (cucumber, red pepper, tomato, celery, green onions, parsley). Add in beans and stir.

In a small bowl whisk together the dressing ingredients. Set aside.

When the quinoa is ready, stir into the salad. Add the dressing just before serving and stir well. Season with kosher salt and freshly ground black pepper to taste.

Yield: about 3-4 cups.

Linked up to:

Gluten Free Meal Plan via Musings of a Housewife


About Melissa

Melissa is founder of Girlymama and co-founder of the mom fashion blog, All Things Chic. You can also find her designing blogs at Eliza Grace Design and on Twitter as Melissa Angert.


  1. […] for her salads – they’re the perfect size for her appetite. This is one of her favorite Quinoa Salad, which I paired with some fruits and veggies. When she brings things like chili, her box contains […]