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The Cleanse Chronicles: Quinoa Salad Recipe

by Jenn Chic

Quinoa salad recipe

(photo by Jenn Chic)

Congratulations to Devon Clark, who came up with the winning name for last week’s snack recipe: “Pomme Pom.” Thanks to everyone for entering.

It’s springtime and once again I’m doing the Wild Rose Cleanse. I am eating plenty of almonds, fish, vegetables, millet, buckwheat and brown rice. I’m not eating wheat, sugar of any kind, processed or fermented foods, mushrooms, tropical or dried fruits, or dairy (except for butter – phew). It’s a great opportunity to reset cravings and rebalance the system.

The Cleanse Chronicles are my cleanse-friendly recipes. You can only really gauge your abilities in the kitchen when you have a few restrictions. Onward!


Festival Quinoa Salad

I make a big batch to eat with dinner, and then for lunch the following day I add roasted chicken, canned tuna or smoked tofu to bulk it up.

We eat with our eyes first, so pay attention to the accuracy of the vegetable prep. A sharp knife is your best friend. Veggies bought at the farmer’s market are best.



2 cups water

1 cup quinoa

½ English cucumber, diced small

1 red or yellow pepper, finely diced

3 tablespoons parsley, coarsely chopped

6 French breakfast radishes, finely sliced

4 baby Japanese salad turnips, finely sliced

6 medium leaves rainbow chard, finely sliced

½ cup extra-virgin olive oil

2 lemons, juiced and zested

1 garlic clove, minced

1 teaspoon fresh ginger, grated

Sea salt and pepper, to taste



While the quinoa cooks, prepare the veggies and place in a bowl.

As the quinoa cools, prepare the dressing. Put olive oil in a medium bowl. Use a rasp to grate the ginger, garlic and lemon zest. Cut the lemon in half and juice into the bowl. Add salt and pepper. Give it a good whisking. Taste. Adjust seasoning.

Once quinoa is cooled, add it to the veggies and stir to combine evenly. Add ½ the dressing and taste. Add enough dressing so it tastes just right. Adjust seasoning again, if needed.


This week’s contest: Leave a comment below and I will randomly draw a name next Tuesday for a hand-painted card sent to your mailbox. Good luck!


About the author:

After interning at Chez Panisse, Jenn Chic cooked up a new career for herself. Already a trained chef and photographer, she began to write about all things food related. Her stories and photographs have appeared in Swerve, Edible Toronto, Western Living & Vanmag online. Wherever she goes, the scent of fresh baking is close by. Her cooking blog is and photo blog is (underconstruction).


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