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!
If you’re on the hunt for delicious wholesome salads, you should also try my Waldorf Salad, Asparagus Salad and Roast Vegetable Salad.
Why you’ll love this recipe
- Nutrient-rich. Detox salad is packed with nutrient-dense ingredients like quinoa, sweet potato, and black beans, providing a wide array of vitamins and minerals.
- Refreshing flavor. The lime-cumin dressing adds a zesty and refreshing tang, making each bite a burst of deliciousness.
- Versatile and filling. This salad can be enjoyed as a main meal or a side dish, and its combination of protein and fiber makes it satisfying and filling.
- Detoxifying ingredients. The ingredients in this salad, like cilantro and leafy greens, are known for their potential detoxifying properties, promoting a healthy and balanced diet.
Ingredients needed
For the salad:
- Quinoa: A protein-rich grain that adds substance and texture to the salad.
- Sweet Potato: High in fiber and antioxidants, providing a natural sweetness.
- Olive Oil: Adds healthy fats and enhances the roasted sweet potato’s flavor.
- Corn Kernels: Offers sweetness and a satisfying crunch to the salad.
- Black Beans: A great source of plant-based protein and fiber.
- Green Onions: Provide a mild onion flavor and a pop of color.
- Cherry Tomatoes: Burst with flavor and provide vitamins and antioxidants.
- Baby Spinach: A nutrient-rich leafy green that adds freshness.
- Cilantro: Adds a refreshing herbaceous flavor and detoxifying properties.
For the dressing:
- Lime Juice: Adds zesty brightness and vitamin C to the dressing.
- Olive Oil: Provides a smooth and balanced texture to the dressing.
- Maple Syrup: Adds sweetness to balance the acidity of the lime juice.
- Red Pepper Flakes: Offers a hint of heat for flavor complexity.
- Ground Cumin: Adds a warm and earthy flavor to the dressing.
- Ground Coriander: Complements the cumin and enhances the dressing’s aroma.
- Salt and Pepper: Seasonings that enhance all the flavors in the dressing.
How to make detox salad
Step 1 – Cook the quinoa. 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.
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Step 2 – Roast the sweet potato. 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.
Step 3 – Prepare the lime-cumin dressing. 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.
Step 4 – Assemble the Salad. 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.
Step 5 – Garnish and serve. Sprinkle chopped cilantro over the top of the salad and enjoy warm or cold!
Tips to make the best recipe
- Choose fresh and organic ingredients. Opt for fresh, organic produce whenever possible to maximize the nutrient content and minimize exposure to pesticides and chemicals. Freshness is key for a tasty and nutritious salad.
- Properly season and toss. Don’t skimp on seasoning. Taste your salad as you go along and adjust the seasoning levels to your preference. Ensure that the lime-cumin dressing is evenly distributed by tossing the salad ingredients thoroughly, so every bite is flavorful.
- Serve chilled. For the best flavor and texture, refrigerate the salad for at least a couple of hours or overnight before serving. This allows the flavors to meld, and it’s especially refreshing when served cold on a warm day.
Storage instructions
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.
More quinoa recipes to try
Frequently asked questions
Detox Salad
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!
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