Spring Detox Salad
Recipe Type: Lunch, Dinner
Dietary Info: Dairy Free, Gluten Free, Grain Free, Paleo, Elimination Diet, Vegan, Vegetarian, Whole 30
Servings: 4
Prep Time: 25 minutes Cook Time: 30 minutes Total Time: 40 minutes
*Time Includes Chopping
Ingredients:
2 Cups Spinach
2 Cups Arugula
½ Cup Parsley, Chopped
½ Red Onion, Chopped
1 Cucumber
½ Dry Quinoa
2 Chicken Breasts (Or 1 Can / 1 Cup Chickpeas)
2 TBSP Hemp Seeds
Dressing:
3 TBSP Olive Oil
¼ Cup Apple Cider Vinegar
1 TBSP Honey
3 Garlic Cloves (Minced)
Sea Salt
How To:
Preheat the oven to 350 degrees.
Season the chicken breast with salt, pepper, and spices of choice, then bake at 350 for about 30 minutes or until cooked through.
Chop into bite sized pieces and allow to cool.
Cook quinoa: Add ½ cup of quinoa and 1 cup of water to a pot and bring to a boil. Lower to a simmer and leave cover over for 12 minutes. Then, remove from heat and allow to cool with no cover.
Chop up spinach and arugula. Chop parsley finely. Chop red onion and cucumber.
Combine all salad ingredients in a bowl.
Make dressing by adding everything to a jar and shaking vigorously. Pour over the salad and enjoy!
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