Quinoa Detox Salad


(Serves 4 - 6)

  • 1 beetroot, shredded

  • 1 carrot, shredded

  • 1 red apple, shredded

  • 1 small bulb fennel, shaved

  • 4 tuscan kale leaves, thinly sliced

  • 3 spring onions, thinly sliced

  • 1 ½ cups cooked and cooled quinoa

  • 1 cup mint leaves, chopped

  • 1 cup parsley leaves, chopped


Lemon and Honey Dressing

  • ¼ cup (60ml) fresh lemon juice

  • ¼ cup (60ml) extra-virgin olive oil

  • 1 clove garlic, crushed

  • ½ teaspoon honey

  • Salt and pepper, to taste



To make the lemon and honey dressing place lemon juice, oil, garlic and honey in a small jar with a lid. Season with salt and pepper. Shake until well combined. Set aside for flavours to infuse.

STEP 2.    

When ready to serve, place the beetroot, carrot, apple, fennel, kale, spring onion, quinoa, mint and parsley in a large mixing bowl. Pour over the dressing and toss until well combined.


  • For even shredding use a julienne shredder that can be found in Asian supermarkets

  • To get 1 ½ cups cooked quinoa, cook ¾ cup uncooked quinoa using the absorption method