Spring Fling Quinoa Salad

Spring is here and that means it's time for all of those yummy fresh spring flavors. It is also a great time of year for detoxing all the stagnation we accumulated in the body over our winter hibernations. This recipe is the perfect way to enjoy all of the flavor spring has to offer while gently detoxing your internal organs. The pungent flavors of scallion, garlic, and whole grain mustard are great for the liver, while the olives bring a touch of saltiness to nourish the kidneys and let's not forget the sweet and hearty quinoa for help strengthen the spleen and stomach. Best of all it is quick and easy to make and yields enough to last the whole week in your fridge. Enjoy as a complete vegetarian meal or as a side with your favorite dishes


  • 1 cup uncooked tricolor quinoa
  • Juice of 1 lemon
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp whole grain mustard
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 cups cooked chickpeas (about 1 can drained and rinsed)
  • 1 bunch scallions, chopped
  • 1 clove garlic minced
  • 1 1/2 tsp dried dill
  • 4 kalamata olives, pitted and chopped


  • Cook quinoa according to package directions. Once cooked, place in a large bowl and allow to cool

  • In a small bowl mix together the lemon juice, olive oil, mustard, salt, and pepper. Add mixture to the quinoa and combine until mixed through

  • Add the rest of the ingredients to the quinoa and mix well. 
  • Enjoy!
anna mahoneyComment